Crispy Greek Potato and Feta Pie with Phyllo Crust

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Greek potato and feta pie is a baked dish made with layers of crispy phyllo wrapped around a filling of mashed potato, feta, eggs, and dill. It’s a simpler cousin to spanakopita, swapping the spinach for potato.

The outside turns golden and flaky, and the inside stays soft and a little salty from the feta. Fresh dill and spring onion keep the filling from tasting flat.

I make this when I want something filling but don’t have greens on hand. It uses ingredients most people already keep in the fridge, and it holds up well for lunch the next day.

The one thing to watch is the potato. If you mash it too smooth while it’s still hot and mix in the egg right away, the filling can turn gummy. Let it cool for about 10 minutes first.

Why You’ll Love This Recipe

• Crispy phyllo top with a soft potato center
• Uses simple ingredients you likely have already
• Holds together well for slicing and packing
• Tastes good warm or at room temperature

Ingredient Notes

• potatoes: Use a starchy variety like russet for a fluffy mash that holds the filling together.
• feta: Buy a block and crumble it yourself, it’s drier than pre-crumbled feta and gives a better texture.
• phyllo dough: Thaw it in the fridge overnight and keep the stack under a damp towel while you work, it dries out fast.
• fresh dill: Fresh dill gives the best flavor, but 1 tbsp dried works if that’s what you have on hand.
• eggs: These bind the filling and help it set once baked, don’t leave them out.

Crispy Greek Potato and Feta Pie with Phyllo Crust

Crispy phyllo layers wrapped around a soft potato and feta filling, baked until golden and sliced into portions.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 336

Ingredients Method Notes

Ingredients

  

For the Filling

• 1 kg potatoes (about 5 to 6 medium); peeled and cut into 3 cm chunks
• 250 g feta crumbled
• 3 eggs large
• 3 tbsp fresh dill chopped; or 1 tbsp dried
• 4 spring onions thinly sliced
• 60 ml milk
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1 pinch nutmeg
• salt to taste; taste before adding, feta is already salty

For the Pastry

• 400 g phyllo dough (about 12 sheets); thawed
• 40 g unsalted butter melted
• 3 tbsp olive oil for brushing, mixed with the melted butter

Method

 

Make the Filling

1. Peel the potatoes and cut them into 3 cm chunks. Put them in a 24 cm / 9-inch pot, cover with cold salted water, and bring to a boil. Cook for 15 to 18 minutes, until a fork slides in easily.
2. Drain well and mash the potatoes while they're still warm. Spread the mash on a plate and let it cool for about 10 minutes before mixing in the eggs, this stops the filling from turning gummy.
3. In a large bowl, mix the cooled mashed potato with the feta, eggs, dill, spring onions, milk, 2 tbsp olive oil, pepper, and nutmeg. Taste and add salt only if needed, feta is already salty.

Assemble and Bake

1. Heat the oven to 180 C / 350 F. Brush a 23 x 33 cm / 9 x 13-inch baking dish with a little of the butter and oil mixture.
2. Combine the melted butter and remaining 3 tbsp olive oil in a small bowl. Lay one sheet of phyllo in the dish, letting the edges hang over the sides, and brush lightly with the butter mixture. Repeat with 5 more sheets, brushing each one.
3. Spread the potato and feta filling evenly over the phyllo base.
4. Layer the remaining 6 phyllo sheets on top, brushing each one with the butter mixture. Fold the overhanging edges over the top and tuck them in loosely.
5. Score the top into 8 pieces with a sharp knife, cutting through just the top layers of phyllo, this makes it easier to slice cleanly once baked.
6. Bake for 30 to 35 minutes, until the top is golden brown and crisp all over.
7. Let the pie cool in the dish for 10 minutes before cutting along the scored lines. Serve warm or at room temperature.

Notes

• Let the mashed potato cool before adding eggs, or the filling turns gummy.
• Keep phyllo sheets covered with a damp towel so they don't dry out and crack.
• Taste the filling before salting, feta is already salty.
• Score the top layers before baking for clean slices later.
• Don't skip the 10-minute rest after baking, it helps the pie hold its shape when sliced.

Tips for Success

• Drain the boiled potatoes well and let the mash cool for 10 minutes before mixing in the eggs.
• Work quickly with the phyllo sheets and keep the stack under a damp towel so they stay pliable.
• Brush every phyllo layer with the butter and oil mixture for an evenly crisp, golden crust.
• Taste the filling before adding salt, since feta already brings plenty of saltiness to the pie.
• Score the top layers into portions before baking so you get clean slices once it cools.

Variations

• Add a handful of chopped spinach or leek to the filling for a heartier, greener version of the pie.
• Swap the feta for a mix of feta and ricotta if you want a milder, creamier filling.
• Use individual phyllo cups instead of one big dish to make handheld pies for a gathering.

Storage and Reheating

Store leftover pie covered in the fridge for up to 4 days, in an airtight container or wrapped well so the crust doesn’t pick up moisture from other food.

To reheat, warm slices in a 180 C / 350 F oven for 10 to 12 minutes, until the phyllo crisps back up. Skip the microwave, it turns the crust soft and chewy instead of crisp.

You can also freeze the pie unbaked for up to 2 months. Wrap the assembled dish tightly, then bake straight from frozen at 180 C / 350 F, adding about 15 extra minutes to the bake time.

Serving Suggestions

Greek potato and feta pie works well as a light main with a simple green salad and lemon dressing on the side.

I also cut it into small squares and serve it as part of a spread with olives, tomatoes, and cucumber, the way you’d serve spanakopita at a gathering.

A dollop of plain yogurt or the tzatziki from this crispy potato salad with tzatziki adds a cool, tangy contrast to the warm filling.

FAQ

Why is my Greek potato and feta pie filling watery or runny?

This usually means the potatoes weren’t drained well or the mash still had too much liquid before you added the eggs. Drain the boiled potatoes thoroughly and let the mash cool for about 10 minutes before mixing in the eggs and milk, so the filling holds together once baked.

Can I use puff pastry instead of phyllo for this potato and feta pie?

You can, but the texture changes quite a bit. Puff pastry puffs up and gets flaky rather than staying thin and crisp like phyllo, and it needs a slightly lower oven temperature, around 190 C / 375 F, to cook through without burning the top.

Can I make this potato and feta pie ahead and freeze it unbaked?

Yes, this pie freezes well before baking. Assemble it fully in the dish, wrap it tightly, and freeze for up to 2 months, then bake straight from frozen at 180 C / 350 F, adding about 15 extra minutes to the bake time.

What goes well with Greek potato and feta pie for dinner?

A simple green salad with lemon and olive oil balances the rich filling well. Tzatziki or plain yogurt on the side adds a cool, tangy note, and roasted tomatoes or a cucumber tomato feta salad round out the plate.

Is Greek potato and feta pie gluten free?

No, this version isn’t gluten free because it’s wrapped in phyllo dough, which is made from wheat flour. You can swap in a gluten-free phyllo or filo alternative if you need it, though the texture will be a bit sturdier once baked.

What’s the difference between this potato and feta pie and spanakopita?

The main difference is the filling. Spanakopita is built around spinach and feta, while this pie swaps the spinach for mashed potato, giving it a softer, heartier center under the same crispy phyllo crust.

More from the kitchen

• Crispy Pan-Fried Greek Zucchini Fritters with Feta recipe
• our Golden Crispy Potato Salad with Tzatziki
• our Pan-Fried Greek Turkey Meatballs with Feta and Lemon
• this Greek Lentil Salad with Feta, Herbs, and Lemon Dressing