Filo Pie with Cheese and Dill
A comforting vegetarian filo pie layered with salty cow cheese, yogurt, and fresh dill, then baked until golden and crisp. Simple, budget-friendly, and always a crowd-pleaser.
Ingredients
- 10-12 sheets filo pastry approx.
- 250 g salty cow cheese about 3 cups; telemea- or feta-style; I used a creamier cheese
- 5 Tbsp yogurt
- fresh or dried dill to taste
- 20 g butter or olive oil about 1 ½ Tbsp
- sesame seeds for topping, to taste
Instructions
- Mash the cow cheese with a fork. Add the yogurt and mix, then stir in the fresh or dried dill.
- Preheat the oven to 180°C.
- Line a small ceramic tray (30x30 cm) with baking paper. Grease the 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 out well.
- Fold the outer edges of the filo sheets over the filling, as if forming a packet.
- Add another layer of 2-3 filo sheets. Seal the edges to cover the cheese filling 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, forming a packet.
- Using a silicone brush, brush the pie with a bit of olive oil or melted butter. Sprinkle sesame seeds on top.
- Optionally, make a bow from a few remaining filo sheets and fill it with blue cheese for decoration.
- Bake the pie for approx. 30 minutes at 180°C, or until golden.
Notes
Keep leftovers covered in the fridge for up to 3 days and reheat in the oven to bring back the crispness. The salty cow cheese can be a telemea- or feta-style cheese, and the butter can be swapped for an equal brushing of olive oil. The blue-cheese filo bow in the last step is purely decorative and optional.