Inspired by our Egyptian Goulash recipe, this Skillet Veggie Phyllo Pie comes together with layers of flakey phyllo dough stuffed with an egg, cheese, and veggie filling. Cooked on the stovetop to golden, flaky perfection, it’s the perfect hearty vegetarian recipe for breakfast, dinner, and everything in between!
Table of Contents
What Is A Veggie Phyllo Pie?
A veggie phyllo pie is sort of like a Mediterranean-inspired breakfast burrito…only better! It’s also very similar to phyllo spinach pie. Honestly, it’s hard to describe and is a recipe all its own. However, it is unbelievably delicious and super easy to make!
To start, we layer buttered phyllo dough sheets in a large pan. Then, we will it up with a mixture of cheese, eggs, and veggies, and warp the dough on top. From there, it’s cooked until the exterior is crisp and golden and the center is center and warm. The end result is a fully encased “pie” with an omelet-like filling. One bite is all it takes to be completely hooked!
What’s the Difference Between Phyllo Dough and Filo Dough?
There isn’t one! Filo is just another name for phyllo. It is a type of unleavened pastry dough made from layering sheets of phyllo that have been brushed with oil or butter. They are then baked to create a flaky texture. Phyllo is common in Middle Eastern cuisine and is used to make both sweet and savory recipes like this veggie phyllo pie, spanakopita, and crinkle phyllo dough!
Is Phyllo Dough the Same as Pie Crust?
No. The two are very similar. However, unlike phyllo dough, pie dough is not made with layers. As a result, it doesn’t have the same crisp, crunchy texture but is equally delicious and essential for desserts like easy pecan fried pie!
Ingredients You’ll Need
The ingredients for this phyllo pie are super simple. Here’s everything you’ll need:
- Veggies – Red, green, and yellow bell peppers, and onions are included for extra texture, a slightly sweet taste, and loads of nutrients!
- Olives – We love to include green olives for a boost of salty, savory flavor.
- Eggs – These form the base of the filling, helping to hold the ingredients together and providing protein.
- Seasonings – Just a dash of salt and pepper are included in the filling. Then, we sprinkle sesame seeds on top for a little extra crunch.
- Cheese – A combination of Mozzarella and Cheddar cheese helps make this recipe extra tasty! Feel free to use any varieties you like best. Just make sure they’re melty once baked.
- Phyllo Dough – This is usually located in the freezer section of your local grocery store. Just make sure it’s thawed completely before you begin!
- Butter – Make sure to liberally butter each sheet of phyllo to help them cling together, crisp up, and have a rich, buttery flavor.
How to Make this Skillet Veggie Phyllo Pie
This recipe requires a few steps to create, but the process is super simple when you follow the steps below! Also, be sure to look at the recipe card at the bottom for complete details.
- Create the Filling. Add the eggs to a large bowl, and whisk until smooth. Stir in the chopped veggies, olives, cheese, salt, and pepper.
- Prepare the Crust. Use a pastry brush to butter the pan well, and add one sheet of phyllo dough, arranging it so that the edges hang over the side. Brush the phyllo with butter, making sure it is completely coated. Repeat this process, layering the phyllo dough sheets and buttering them in between each layer 4 more times, making sure the bottom of the pan is completely covered.
- Add the Filling. Gently pour the egg filling into the pan, spreading it out evenly. Place another sheet of phyllo dough on top, and cover it with butter. Repeat the layering process with 4 more sheets of dough.
- Cook. Turn the heat to medium-low, and cook the phyllo. Then, revert the pie onto a plate, place it back in the pan, and continue to cook until it is golden brown.
- Serve. Add a sprinkle of seasoning seeds, and dig in while it’s warm!
A common message we get from readers is that phyllo dough is intimidating to work with. So, to ensure your recipe comes out well every time you cook, we’ve gathered our top tips to help you out!
- Keep the Dough Covered. Phyllo tends to dry out quickly. So, make sure to keep it covered while you work, and don’t open the package wrapped until just before you’re ready to use it.
- Don’t Stress. Phyllo dough is pretty delicate and tends to tear. Don’t worry! The layers will cover up any holes, and once baked no one will even be able to tell.
- Work Quickly. The faster you work, the more success you’ll have. Make sure to have all your ingredients close by, and layer and butter the dough fast to prevent tearing and help it cling together.
This phyllo pie is super filling on its own. However, you can also serve it up as part of a full spread with dishes like:
- Warm Feta Dip with Marinated Olives
- Whipped Feta with Tomato and Cucumber Salad
- Crispy Smashed Potatoes
- Focaccia with Tomatoes
How to Store
This skillet veggie phyllo pie is best to enjoy right away while it’s still warm. However, if you happen to have leftovers, they will stay fresh in the refrigerator for up to 3 days when stored in an airtight container.
Then, when you’re ready to eat, warm it in the oven, skillet, or microwave!
More Veggie-Loaded Recipes
Looking for more tasty ways to sneak veggies into your day? Try out some of our family-favorite recipes below!
Skillet Veggie Phyllo Pie Recipe
- 3 large eggs
- ⅓ cup red bell pepper finely chopped
- ⅓ cup green bell pepper finely chopped
- ⅓ cup orange bell pepper finely chopped
- 1/4 cup yellow onion finely chopped
- ⅓ cup green olives chopped
- ½ cup Mozzarella cheese shredded
- ½ cup Cheddar cheese shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- 10 sheets phyllo dough
- 6 Tablespoons butter melted
- Optional: sesame seeds for garnish
- In a large bowl, crack the eggs. Whisk until smooth.
- Stir in the chopped peppers, onions, olives, cheese, salt, and pepper.
- Butter the bottom of a large skillet or pan, coating it completely. Add 1 sheet of phyllo dough, making sure it hangs off the edges. Using a pastry brush, coat the dough with butter, and layer a second sheet on top. Repeat this process until 4 sheets of dough have been used.
- Pour the filling into the pan, spreading it out evenly. Layer a sheet of phyllo on top, and brush it with butter.
- Pull the edges of the dough over the pan, arranging them on top. Layer 4 additional sheets of dough on top of the pan, buttering each sheet in between layers.
- Cook on the stovetop on medium-low heat for 8-10 minutes or until the eggs have set.
- Revert the phyllo pie onto a plate, and add it back to the pan. Continue to cook for 8-10 minutes or until the dough is golden brown.
- Garnish with sesame seeds, if desired.
- Serve immediately.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.