Vegetable And Feta Filo Pies – a delicious recipe with zucchini, potatoes, parsley, feta cheese, red pepper, phyllo. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F. Lightly grease four 4-inch round pie dishes.
2
Cook zucchini in a small saucepan of boiling, salted water for 4 mins until soft. Drain well. Combine zucchini with potato, parsley, feta and pepper. Season to taste.
3
Stack 4 phyllo sheets, brushing each with melted butter. Halve sheets widthwise. Repeat with remaining phyllo and butter. Place a stack in each dish, with phyllo hanging over. Using scissors, trim to 1 inch wider than dish. Spoon vegetable mixture into pie dishes. Cover with overhanging phyllo to create a top with a hole in its center. Brush tops with butter.
4
Bake for 15-20 mins, until golden brown. Serve with arugula drizzled with balsamic dressing.
267
kcal
Calories
18
g
Fat
17
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 small zucchini, diced, 11 oz potatoes, boiled and diced, 1/4 cup chopped parsley, 1 cup crumbled feta cheese, and more.
Yes, Vegetable And Feta Filo Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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