Veggie Skillet Phyllo Pie
This Veggie Skillet Phyllo Pie is packed with hearty vegetables like leeks, swiss chard and butternut squash and can be enjoyed as a side or a main!
A veggie pie with caramelized leeks, swiss chard and butternut squash
Looking for an impressive vegetarian recipe that tastes delicious but is secretly super easy to make? This is it!
This recipe for Veggie Skillet Phyllo Pie looks beautiful but is packed with flavour. This recipe uses leeks, Swiss chard and butternut squash but can easily be made with any of your favourite vegetables.
Some other great vegetables options to add in or substitute are:
- Spinach or kale
- Shallots, or sweet onion
- Sweet potato, pumpkin, zucchini or any type of squash
- Parmesan cheese or crumbled goat cheese
- Fresh herbs
What’s the difference between phyllo dough and puff pastry?
Phyllo dough is paper-thin and tastes much lighter and crispy than puff pastry. Phyllo dough is generally found in the freezer section at your local grocery store.
Puff pastry is more of a flakey dough that is denser and can be rolled out. When cooked it’s flakey, but an entirely different texture to phyllo dough.
How to make this recipe
Cook up all the veggies in a skillet on the stove then mix them together with the eggs and feta cheese. Once that’s done, you can start assembling the pie by adding the sheets of phyllo dough into the pan then filling it with the veggies.
Next to make the pie look pretty, you fold up all the little edges of the phyllo dough around the pan so it looks like this.
Then everything gets baked in the oven for about 20 minutes until the phyllo dough is golden brown. and it’s ready to serve!
How to make this in a baking pan
Don’t want to bake this up in a skillet? No problem! You can easily make this recipe into an 8×8 inch baking pan.
Just follow the recipe directions, then rather than layering the phyllo into the skillet, layer the sheets into the baking pan. You can also make a top “crust” of making this in a baking pan, and layer a couple phyllo sheets on top of the pan.
Tips for making this recipe perfectly
- Leeks can soak up a lot of oil, so if your pan isn’t non stick you may need to add a little more oil to the skillet as you continue to cook the veggies.
- Once the veggie mixture is done, give it a taste before adding it to the egg mixture so you can adjust any seasoning if needed.
- Make sure to let the veggies cool to room temperature before adding the eggs, otherwise the heat can cook the eggs and we don’t want that!
- It’s important to brush the phyllo dough with olive oil because the dough is so delicate and we don’t want it to dry out.
More veggie recipes to try
If you tried this Veggie Skillet Phyllo Pie or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Veggie Skillet Phyllo Pie is packed with hearty and comforting veggies and feta cheese and has a delicious flakey phyllo crust!
- 2 tbsp avocado oil (or vegetable oil)
- 3 cups leeks, chopped (about 1 large leek)
- 4 garlic cloves, peeled and chopped
- 1 cup cubed butternut squash, cooked* (see note)
- 4 cups swiss chard, chopped (can sub kale or spinach)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 2 eggs
- 1 cup crumbled feta cheese
- 6 sheets phyllo dough
- Olive oil to brush
- Heat the avocado oil in a 10-inch skillet on medium-high heat, then add the chopped leeks letting cook for about 2 minutes, then reducing the heat to medium and letting continue to cook for 5-8 minutes until the leeks begin to caramelize.
- Next add in the garlic, squash, swiss chard, salt, pepper and thyme and continue to cook for another 5 minutes, mixing everything together. Then remove from heat and let cool to room temperature.
- Mix the eggs and crumbled feta together in a large bowl, then pour the vegetable mixture into the bowl mixing everything together. Set aside.
- Clean the pan, then brush with some olive oil.
- Start layering the phyllo dough into the pan, layering one sheet vertically, and the next sheet horizontally, brushing with olive oil between each layer and gently pressing each sheet into the pan.
- Once all the phyllo dough is layered, pour in the vegetable mixture.
- Gently use your hands to fold up the corners of each sheet of phyllo around the edges of the pan the brush the phyllo again with olive oil.
- Bake at 350 degrees F for about 20 minutes or until the phyllo dough is golden brown.
- Cut and serve.
*The butternut squash can be cooked beforehand by roasting it in the oven or cooked in the microwave. You can also use a store-bought pre-cut squash to make it faster.
You can use the stems of the swiss chard too! Just cut off the very ends and then chop up the stems and leaves to use in the veggie pie.
Leeks can soak up a lot of oil, so if your pan isn’t non stick you may need to add a little more oil to the skillet as you continue to cook the veggies.
Once the veggie mixture is done, give it a taste before adding it to the egg mixture so you can adjust any seasoning if needed.
Make sure to let the veggies cool to room temperature before adding the eggs, otherwise the heat can cook the eggs and we don’t want that!
It’s important to brush the phyllo dough with olive oil because the dough is so delicate and we don’t want it to dry out.
- Serving Size: 1/6th of the recipe
- Calories: 227
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
Keywords: vegetable pie, veggie pie, vegetarian phyllo recipe