Egg Cheese Pie with Feta and Phyllo

A real savory egg pie with feta cheese and phyllo. Think of a baked feta cheese omelet in between layers of crispy, crunchy phyllo, yes, so tasty!

Table Of Contents

• Only 6 Ingredients
• Additional Ingredients
• No-Cook Filling
• Using Phyllo
• Phyllo Substitute
• Freezing And Reheating
• Serve With
• Recipe

This fluffy and crispy pie is Greek Avgopita (egg pie) which is like a Tiropita (cheesepie) with lots of eggs. Eggs make the pie very filling but also add so much more flavor. So if you think a cheese pie tastes good wait until you try this egg cheese pie!

It's also a very easy pie to make. It can be a wholesome and quick breakfast, lunch, or dinner. Perfect to feed the whole family as it yields 8 pretty filling pieces.

Only 6 Ingredients

Apart from the phyllo, feta cheese, and olive oil (which can be substituted with vegetable oil or butter), all other ingredients are pantry staples, like butter, eggs, and milk.

Additional Ingredients

If you want to add meat, you can add ham, bacon, Greek or Italian Sausage, or even Guanciale (in Greece we use Siglino in egg dishes, which is cured pork, salted, and smoked). All meats require some sauteing first before getting mixed into the filling. Apart from ham which you can saute but it's optional.

Add veggies like colorful peppers, or some mushrooms again sauteed first. Or add some potato fries another food Greeks like to add to egg dishes. Take for example Greek Scrambled Eggs With Potatoes (another must-try Greek dish).

No-Cook Filling

The filling for this savory egg pie with cheese couldn't be easier. You just mix the ingredients (milk, eggs, cheese) in a bowl and then pour in between the phyllo layers.

Using Phyllo

• The first thing you need to do is to thaw phyllo properly. And to do that place it in the fridge to thaw overnight. Then you can leave it for 30 minutes to get to room temperature inside its package.
• Another thing to pay attention to is to keep the stack of phyllo sheets covered with a tea towel while working with it so that it won't air-dry.

Phyllo Substitute

You can use the filling of this pie to make an egg pie with puff pastry in the same fashion you make a Quiche. Add a piece of puff pastry to coat the bottom and walls of a baking dish and pour the filling mixture inside. Bake on the lowest rack of the oven until the filling is set and golden in color.

Freezing And Reheating

You can freeze the leftovers of this delish egg cheese pie for up to a month. Of course the less you keep it in the freezer the less flavor you lose. It's important to thaw and reheat gently for a nice texture (it won't be as crunchy as before but it will be good enough).

Therefore, thaw in the fridge the night before and reheat uncovered in the oven at around 150°C 310°F. I'm not suggesting a microwave for reheating this pie because it will turn out too soft and kinda soggy-like.

You can also reheat individual pieces of egg pie in a non-stick pan over low heat. Keep the pan uncovered, we don't want steam softening the phyllo. Brush the pan lightly with some olive oil to revive the phyllo crunchiness. If your pan is big enough you may reheat two pieces at once.

Serve With

If you're serving Avgopita as a main dish, try serving it with any of the following Greek side dishes for a proper Greek feast: Simple Beetroot Salad, Marinated Tomato Salad, Spinach Fritters, Briami -Greek Baked Vegetables, or Baked Eggplant With Zucchini.

Recipe