Filo vegetables pie

Filo vegetables pie

Google: “Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. ”

“Filo is much more crumbly and light, while puff pastry will be denser. As a rule of thumb, if you are using filo for recipes where you just want a flaky pastry, then puff pastry may work instead, such as some appetizer bites.”

Since my last broccolini eggplant and red capsicum filo pie turned out well. I decided to do another vegetables pie with different spices, herb, cheese and sour cream instead of thickened cream and added one extra egg. Just exploring the various ingredients and flavour.

My vegetables pie is delicious, comforting and hearty. This can be weekend or weekdays meal when you are having guests over. Or make it a different menu for the week. Something creative and your family least expected it to be serve. Let’s bake!!!!


2 bunches broccolini, cut into length wise
1 medium eggplant, coarsely chopped
2 Tbs oregano powder
1 Tbs chili flakes
2 Tbs cinnamon
nutmeg powder (OPT)
1 medium size courgette, cut medium thickness, circle
200 g ricotta cheese
1 red capsicum, coarsely chopped
80g butter, melted
300 ml sour cream
4 eggs, lightly beaten
180 g Pecorino Parmesan cheese
8 sheets filo pastry


Preheat oven to 200°C. Place the broccolini and eggplant in a microwave save pot with water, cook on high 7 minutes until the vegetable is tender. Drain and set aside to cool slightly. Brush a 25cm (base measurement) baking plate with a little butter. Place filo on a work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out).

Brush 2 filo sheets with a little butter. Place in the prepared quiche plate, allowing sides to overhang and sprinkle with oregano, chili flakes and nutmeg powder. The next 2 filo sheets brush with butter and sprinkle with cinnamon. Repeat with 4 filo sheets and some butter, alternate oregano, chili flakes and nutmeg powder and cinnamon, turning each slightly, to line the pan completely.

Place courgette in a circle onto the filo case. Top with ricotta, then remaining vegetables. Pour sour cream with the egg lightly beaten into the filo filled with vegetables. Fold over filo edges to enclose the filling. Brush with remaining butter and top with Pecorino Parmesan cheese. Bake for 45 – 70 minutes or until golden. Serve hot straight from the oven with salads, cold roasted chicken or just eat on its own.

Note: if your oven heat up very hot, reduce it to 180 degree C. You can use any cheese and vegetables that can be baked.