Phyllo with Feta Stuffed Pie at The Little Shop of Olive Oils

Phyllo with Feta Stuffed Pie


  • 1 pack of phyllo dough, thawed
  • 7-8 oz. Philadelphia cream cheese, softened
  • 3-4 oz. feta cheese, crumbled
  • 1/2 cup Milanese Gremolata infused olive oil, plus extra for brushing
  • 2 large eggs
  • 1 tablespoon fresh lemon zest
  • Mint for garnish
  • 1 teaspoon fresh garlic, minced
  • Salt and black pepper to taste
  • A mix of seeds (sesame and nigella) for sprinkling


  • In a mixing bowl, combine the softened Philadelphia cream cheese with crumbled feta cheese. Mix until well incorporated.
  • Stir in one beaten egg, lemon zest, and minced garlic. Season with salt and pepper to taste.
  • Drizzle in half of the Milanese Gremolata EVOO and stir until the mixture is uniform.
  • Lay out a sheet of phyllo dough on a flat surface and gently brush with the Milanese Gremolata EVOO. Place another sheet on top and brush again. Repeat until you have a stack of 4-5 sheets.
  • Spread a thin layer of the cheese mixture along the long edge of the phyllo stack, leaving a small margin at the edges.
  • Roll the phyllo stack into a tight log, starting from the edge with the filling.
  • Coil the log into a spiral shape and place it on a baking tray lined with parchment paper.
  • Preheat your oven to 350 F
  • Beat the remaining egg and brush it over the surface of the spiral pie. This will give it a golden color when baked.
  • Sprinkle the sesame seeds and nigella seeds over the top for a nutty flavor and a crunchy texture.
  • Bake for 25-30 minutes, or until the phyllo pastry is golden brown and crisp.
  • Let the pie cool slightly on a wire rack.
  • Just before serving, drizzle the remaining Milanese Gremolata EVOO over the pie for an extra burst of flavor.
  • Garnish with fresh mint leaves for a refreshing touch.
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