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Golden phyllo artichoke and feta pie cut into squares in a baking dish, with dill and lemon wedges on a wooden board

Baked Tinos Artichoke and Feta Pie with Crisp Phyllo

A baked phyllo pie filled with sautéed artichoke hearts, feta, ricotta, eggs and fresh herbs. It cuts into 8 squares and reheats well.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 221
Ingredients Method Notes

Ingredients
  

Filling
  • 3 tbsp olive oil (45 ml); for the skillet
  • 1 onion small (100 g); finely chopped
  • 6 scallions thinly sliced
  • 600 g artichoke hearts quartered, thawed and squeezed dry if frozen or jarred
  • 1 tbsp lemon juice
  • 200 g feta crumbled
  • 150 g ricotta
  • 3 eggs large; lightly beaten
  • 30 g fresh dill (about 1/2 cup); chopped
  • 2 tbsp fresh mint chopped
  • 1/2 tsp black pepper
  • 1/4 tsp salt feta is already salty
Phyllo layers
  • 12 phyllo sheets sheets (about 250 g); thawed in the fridge overnight
  • 5 tbsp olive oil (75 ml); for the dish and for brushing
  • 1 tbsp cold water to sprinkle on top

Method
 

Cook the filling
  1. Heat the oven to 180 C / 350 F. Brush the bottom and sides of a 23 x 33 cm / 9 x 13 inch baking dish with a little of the brushing olive oil.
  2. Heat 3 tbsp olive oil in a 28 cm / 11-inch skillet over medium heat. Cook the onion and scallions for 4 to 5 minutes, until soft.
  3. Add the artichoke hearts and cook for 8 to 10 minutes, stirring now and then, until the pan looks dry and the edges turn light golden. Stir in the lemon juice and pepper, then move everything to a large bowl.
  4. Let the filling cool for 10 minutes, until it's no longer hot to the touch. Stir in the feta, ricotta, eggs, dill, mint and salt until evenly mixed.
Assemble and bake
  1. Unroll the phyllo and cover it with a damp towel. Lay 1 sheet in the dish, brush it lightly with oil, and repeat with 5 more sheets, letting the edges hang over the sides. Spread the filling in an even layer.
  2. Top with the remaining 6 sheets, brushing each one with oil. Fold the overhang over the top and tuck in the edges. Brush the top with any leftover oil, then score the top layers into 8 squares with a sharp knife. Sprinkle the top with the cold water.
  3. Bake for 40 minutes, until the top is deep golden and the center doesn't jiggle. A thermometer in the middle should read 160 F / 71 C. If the top browns too fast, cover it loosely with foil.
  4. Rest the pie in the dish for 15 minutes, then cut along the scored lines and serve.

Notes

  • Squeeze frozen or jarred artichokes dry before cooking to keep the bottom crust crisp.
  • Cool the filling for 10 minutes before adding the eggs, so they don't scramble.
  • Rest the baked pie for 15 minutes before cutting along the scored lines.
  • Cover with foil if the top gets dark before the center reaches 160 F / 71 C.