Three Cheese Phyllo Pies

Meat-Free Monday:


phyllo ricotta pies


Three Cheese Phyllo Pies

These little pies will be a huge winner at any party. They are easy to make, delicious and can be prepared in advanced and baked just before you want to serve them. The trio of cheese: ricotta, mozzarella and feta works beautifully together. The creamy, milky ricotta, the salty feta and the stringy mozzarella add flavour, texture and the most importantly – cheesy goodness! I add dried origanum and mint which works, possibly surprisingly, wonderfully together and adds a nice Greek touch.

phyllo feta pies

These pies will also make a great picnic treat or serve them with a side salad at your next book club.

I brush my pies with beaten egg which not only makes the sesame seeds adhere, but also gives them a wonderful golden colour. Also, try not to over-fill the pies as the filling can ooze out if you use too much – I suggest about a heaped tablespoon. Have a look at my video for a step-by-step on how to make and fold them.


Three Cheese Phyllo Pies

makes 18-20

prep time: 30 mins

baking time: 15-20 mins

1 roll phyllo pastry

250g ricotta cheese

120g feta cheese, crumbled

100g mozzarella cheese, grated

2 eggs

1 tsp dried origanum

1 tsp dried mint

pepper, to taste

60g melted butter

2tbls sesame seeds

preheat oven to 180 degrees Celcius.

To make the filling, combine all three cheese, 1 egg, the dried herbs and pepper.

Place the phyllo with the long side horizontal and the shorter side vertical and slice into 4 equal strips. Cover with a damp tea towel so the pastry does not dry out.

Take one strip of phyllo, and brush with melted butter all over. Place a tablespoon of filling in the corner. Fold the strip into a triangle – as per the video. Repeat until there is no filling left. Place onto a lightly butter oven tray.

Beat the remaining egg, and brush over pies. Sprinkle with sesame seeds.

Bake for 15-20mins or until golden.

Enjoy straight away.

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