Vegetable Filo Pie

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch casserole dish with olive oil. (5 minutes)

Recipe View 10 mins Place vegetables in a steamer basket over 1 inch of boiling water, cover, and steam until tender-crisp, about 2 to 6 minutes. Drain well. (10 minutes)

Recipe View 5 mins In a large bowl, whisk together the egg, 1 tablespoon of olive oil, minced garlic, crumbled feta cheese, and melted butter. Season generously with sea salt, freshly ground black pepper, dried dill weed, and onion powder. (5 minutes)

Recipe View 3 mins Gently fold the steamed vegetables into the egg and cheese mixture, ensuring they are evenly coated. (3 minutes)

Recipe View 7 mins Lay 4 sheets of phyllo dough in the prepared dish, overlapping slightly. Brush each sheet with olive oil. Lay the remaining 4 sheets of dough in the dish, allowing the edges to extend beyond the sides of the dish. (7 minutes)

Recipe View 5 mins Spoon the vegetable mixture evenly into the phyllo-lined dish. Fold the overhanging dough edges loosely over the top of the filling, creating a rustic, layered crust. Brush the top with remaining olive oil. (5 minutes)

Recipe View 35 mins Bake in the preheated oven for 30 to 35 minutes, or until the phyllo pastry is golden brown and crisp. (35 minutes)

Recipe View 5 mins Let the pie cool for a few minutes before slicing and serving. (5 minutes)