Cheese and Phyllo Pie Recipe

A crisp, filling and savoury pie crammed with a selection of cheeses.



Prep Time

10 minutes

Cooking Time

45 minutes



Recipe Ingredients

  • 4 sheets phyllo pastry (defrosted)
  • 100g SPAR Butter, melted
  • 100g ricotta cheese
  • 200g SPAR Feta, crumbled
  • 3/4 cup cream
  • 100g grated SPAR Marksbury Select Pecorino
  • 100g grated SPAR White Cheddar Cheese
  • 2 SPAR Large Eggs
  • 2 tsp chopped dill
  • ½ tsp crushed black pepper
  • 2-3 Tbsp sesame seeds
  • Salad for serving

Recipe Method

  1. Preheat the oven to 200C.
  2. Brush the phyllo sheets with butter and layer them one on top of the other.
  3. Lay the sheets inside the cake tin - the edges should be hanging over the sides quite liberally.
  4. Mix all the cheese, cream, eggs, herbs and seasoning together.
  5. Pour into the cake tin, fold the edges of the pastry over, making sure the cheese is covered all over.
  6. Pop the pie into the oven and bake for 30minutes or until golden and crunchy.
  7. Leave to cool in the tin for about 15 minutes. Best served at room temperature with a herby salad.

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