This easy Greek feta soufflé pie is prepared in just 5 minutes with crispy phyllo pastry and a rich, creamy filling made with feta, yogurt, cream cheese, eggs, and milk. The twisted phyllo creates plenty of crisp layers while absorbing some of the filling as the pie bakes, giving you a golden exterior and a soft, juicy center.
Easy Greek Feta Soufflé Pie in Just 5 Minutes
12
servings5
minutes1
hour400
kcal1
hour5
minutesEasy Greek feta soufflé pie with crispy phyllo and a creamy feta and yogurt filling.
Ingredients
1 package 1 Phyllo Pastry
400 g 400 Greek Yogurt
180-200 g 180-200 Milk
400 g 400 Feta Cheese, crumbled
Salt and Black Pepper, to taste
1 pinch 1 Nutmeg (optional)
200 g 200 Cream Cheese
2 2 Eggs
30-40 g 30-40 Olive Oil
Corn Oil, as needed for brushing the phyllo
A little Water for spraying
Sesame Seeds, for sprinkling
Recipe directions
- Prepare the Filling
- In a large bowl, add the eggs, milk, and olive oil. Whisk until combined.
- Add the Greek yogurt and cream cheese or anthotyro and mix thoroughly.
- Add the crumbled feta, a little salt, black pepper, nutmeg, and thyme.
- Mix until the ingredients are evenly distributed.
- Prepare the Phyllo
- Cut the phyllo sheets in half.
- Lightly oil a 25 × 35 cm / 10 × 14-inch baking pan.
- Place four phyllo sheets on the bottom of the pan, arranging them so they form a nest around the base and sides. Lightly brush each sheet with corn oil as you layer them.
- Take the remaining phyllo sheets one at a time, loosely twist or scrunch each sheet lengthwise, and arrange them side by side in the pan until the bottom is covered.
- Pour the cheese filling evenly over the phyllo.
- Twist or scrunch the remaining sheets in the same way and arrange them side by side over the filling.
- Drizzle or lightly brush the top phyllo with oil.
- Fold the overhanging edges of the bottom sheets inward to enclose the pie.
- Lightly spray the surface with water and sprinkle with sesame seeds.
- Bake
- Bake in a preheated oven at 160°C / 320°F conventional heat (top and bottom) for approximately 1 hour.
- The feta soufflé pie is ready when the phyllo is thoroughly baked and the surface has developed a deep golden color.
- Allow it to rest for about 10-15 minutes before cutting.
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How to Keep the Phyllo Crispy
Don’t compress the twisted phyllo tightly.
The small gaps between the folds allow hot air to circulate and give the pastry more exposed edges to become crisp.
Lightly oiling the sheets also helps them separate and brown during baking.
The final spray of water may seem unusual, but only a small amount is needed before the pie goes into the oven.
How to Know When the Pie Is Properly Baked
Because the filling is quite moist, the pie needs enough time for both the center and the phyllo underneath to cook properly.
At 160°C / 320°F, allow approximately one hour.
Look for a well-browned surface rather than pale phyllo. The center should also feel set rather than liquid when the pan is gently moved.
Letting the pie rest for 10–15 minutes after baking helps the filling settle and makes it easier to cut into clean portions.