Filo Pie with Cheese and Dill
Filo pie with cheese and dill is a savory pie made by layering thin, crisp filo pastry around a filling of salty cow cheese mashed with yogurt and plenty of fresh dill. It bakes in about 30 minutes into a golden, flaky slice that works for breakfast, a light lunch, or a snack. It is quick to put together, budget-friendly, and uses only a handful of everyday ingredients.
And, in my opinion, dill goes perfectly with cheese, making a simple yet decadent filling for any savory pie out there. I will show you how to make the best filo pie with cheese and dill below, with an ingredient list and step-by-step instructions.
The Ingredients You Will Need
This pie keeps the shopping list short. Here is what each ingredient brings to the table:
- Filo sheets — about 10 to 12 sheets. These bake up into the crisp, papery layers that make the pie. Let them come to room temperature before you unroll them so they do not crack.
- Salty cow cheese — roughly 250 g. A telemea-style or feta-style salty cheese is ideal. I used a creamier cheese, which makes the filling softer and easier to spread.
- Yogurt — 5 tablespoons. It loosens the mashed cheese into a smooth, spreadable filling and keeps it from baking too dry.
- Fresh or dried dill — to taste. Dill is the flavor that carries this pie, so do not be shy with it.
- Butter or olive oil — about 20 g of butter, or an equivalent brushing of oil, to add richness between the layers and help them turn golden.
- Sesame seeds — for sprinkling on top, adding a light crunch and a toasted look.
Because the cheese is already salty, taste the filling before you add anything else. You will likely not need extra salt at all.
How to Work with Filo Pastry
Filo is delicate, but it is easy to handle once you know its habits. The dough dries out fast, so keep the sheets you are not using covered with a clean kitchen towel while you work. For this pie you build in layers: line the tray with three sheets, spread the cheese and dill filling, then fold the outer edges of the pastry over the filling as if wrapping a packet.
Add another layer of two to three sheets and seal the edges so the filling is covered on all sides, then dot with thin slices of butter or brush with olive oil. Repeat with a final layer, folding it into a neat packet. A light brushing of fat between the layers is what gives you those crisp, separate sheets instead of a soft, doughy middle.
Tips for a Golden, Flaky Result
- Grease the paper. Line the small ceramic tray (about 30×30 cm) with baking paper and brush it with a little oil so the bottom crisps and lifts out cleanly.
- Do not skip the top brush. A final brush of olive oil or melted butter over the top layer, followed by the sesame seeds, is what turns the crust deep golden.
- Spread the filling evenly. An even layer bakes uniformly, so no spot stays soggy while another over-browns.
- Watch the color, not just the clock. The pie needs about 30 minutes at 180C, but pull it when the top is golden. Ovens vary.
- Play with the scraps. I also made a bow from a few remaining filo sheets, which I filled with blue cheese. It is a fun way to use up the last sheets.
What to Serve It With
A slice of this cheese and dill pie is satisfying on its own, but it also plays well with a bowl of something warm. Pair it with one of these cozy fall soups for a complete cold-weather lunch. Because it holds together and travels well once cooled, it is also a natural for potlucks and gatherings, cut into small squares. If you love this style of baking, browse more of my pie recipes for both sweet and savory ideas.
Storage and Make-Ahead
Leftover pie keeps well in an airtight container in the fridge for up to three days. Filo softens as it sits, so the best way to bring back the crunch is to reheat slices in a hot oven for a few minutes rather than the microwave, which leaves the pastry limp. You can also assemble the pie ahead and keep it covered in the fridge, then bake it fresh when you are ready to serve.
I hope that you are now inspired to make your own filo pie. If you decide to give it a try, don’t forget to let me know how it went in the comments below, and leave a star rating so other readers can find this cozy little pie too.
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Filo Pie with Cheese and Dill
Ingredients
- approx. 10-12 filo sheets
- 250 g 3 cups salty cow cheese (I used a creamier cheese)
- 5 Tbsp yogurt
- fresh or dry dill to taste
- 20 g 1 ½ Tbsp butter or olive oil
- sesame seeds
Instructions
- Mash the cow cheese with a fork. Add the yogurt and mix. Add the fresh or dried dill.
- Preheat the oven to 180C.
- Add baking paper to a small ceramic tray (30x30cm). Grease the baking paper with a bit of oil, using a brush.
- Place 3 sheets of filo pastry on the bottom, one on top of the other.
- Add the cheese and dill mixture and spread it well.
- Take the outer edges of the pie sheets and bring them over the composition, as if forming a packet.
- Add another layer of 2-3 filo sheets. Seal the edges so as to cover the cheese composition in the pan on all sides.
- On top of this, add a few thin slices of butter, or grease the sheets with olive oil.
- Add another layer of 2-3 filo sheets and proceed as above, making a packet.
- Using a silicone brush, brush the pie with a bit of olive oil or melted butter. Sprinkle sesame seeds on top.
- I also made a bow from a few remaining filo sheets, which I filled with blue cheese.
- Bake the pie in the oven for approx. 30 minutes, or until it turns golden, at 180C.
Frequently Asked Questions
It is vegetarian, not vegan. The filling is built on salty cow cheese and yogurt, and the layers are brushed with butter or olive oil. Because dairy is central to the recipe, there is no straight swap that keeps it the same while making it fully plant-based.
A salty cow cheese such as a telemea-style or feta-style cheese is ideal, since its saltiness carries the filling. I used a creamier version, which makes the mixture softer and easier to spread. Taste before adding any salt, as the cheese usually provides enough on its own.
Yes. The recipe works with either about 20 g of butter or an equivalent brushing of olive oil between the layers and on top. Both add richness and help the filo turn golden, so use whichever you prefer or have on hand.
Keep the sheets you are not using covered with a clean kitchen towel, since filo dries and cracks quickly once exposed to air. Let the pastry come to room temperature before unrolling it, and brush a little fat between the layers so they stay pliable and bake up crisp.
Yes, the recipe works with either fresh or dried dill, added to taste. Fresh dill gives a brighter flavor, while dried is a fine pantry substitute. Start with a smaller amount of dried dill since it is more concentrated, then adjust.
Keep leftover pie in an airtight container in the fridge for up to three days. To bring back the crunch, reheat slices in a hot oven for a few minutes rather than the microwave, which leaves the pastry soft. You can also assemble the pie ahead, refrigerate it covered, and bake it fresh when needed.
