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A veggie skillet phyllo pie baked in a cast iron skillet

Veggie Skillet Phyllo Pie

  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Side
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian


This Veggie Skillet Phyllo Pie is packed with hearty and comforting veggies and feta cheese and has a delicious flakey phyllo crust!



Vegetable filling

  • 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 

Other ingredients

  1. 6 sheets phyllo dough 
  2. Olive oil to brush


  1. 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. 
  2. 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. 
  3. Mix the eggs and crumbled feta together in a large bowl, then pour the vegetable mixture into the bowl mixing everything together.  Set aside. 
  4. Clean the pan, then brush with some olive oil. 
  5. 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.
  6. Once all the phyllo dough is layered, pour in the vegetable mixture. 
  7. 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. 
  8. Bake at 350 degrees F for about 20 minutes or until the phyllo dough is golden brown. 
  9. 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