Mediterranean Pie (Savory Veg & Cheese Pie)

A golden, flaky pie filled with sautéed Mediterranean vegetables, creamy feta, herbs, and a light egg custard. Cozy, flavorful, and perfect for brunch, lunch, or a light dinner.

⏱ Time

• Prep: 20 minutes
• Bake: 35–40 minutes
• Total: ~1 hour

🍽 Servings

• Serves: 6–8
• Serving size: 1 slice

🧾 Ingredients

🌿 For the Filling

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 cup spinach, fresh or frozen (well drained)
• ½ cup cherry tomatoes, halved
• ½ cup black olives, sliced
• 150 g feta cheese, crumbled
• ½ tsp dried oregano
• ½ tsp dried thyme
• Salt & black pepper, to taste

🥚 For the Egg Mixture

• 3 large eggs
• ½ cup milk (or cream for richer taste)
• ¼ cup grated Parmesan cheese

🥐 For the Base

• 1 sheet puff pastry
  or
• 6–8 sheets phyllo dough
• 2 tbsp melted butter or olive oil (for brushing phyllo)

👩‍🍳 Instructions

1️⃣ Prepare the Filling

• Heat olive oil in a pan over medium heat.
• Sauté onion 2–3 minutes until soft.
• Add garlic and cook 30 seconds until fragrant.
• Add zucchini and bell pepper; cook 4–5 minutes until tender.
• Stir in spinach, cherry tomatoes, olives, oregano, thyme, salt, and pepper.
• Cook 2 minutes, then remove from heat and let cool slightly.
• Fold in crumbled feta.

2️⃣ Prepare the Egg Mixture

• In a bowl, whisk together eggs, milk (or cream), and Parmesan.
• Season lightly with salt and pepper.

3️⃣ Assemble the Pie

• Preheat oven to 180°C (350°F).
• Grease a pie dish or baking pan.

Using Puff Pastry:

• Line dish with pastry, trimming excess.

Using Phyllo:

• Layer sheets, brushing each with butter or olive oil.
• Spread vegetable filling evenly.
• Pour egg mixture over the filling.

4️⃣ Bake

• Bake 35–40 minutes, until golden and center is set.
• Let rest 10 minutes before slicing.

🍽 Serving Suggestions

• Serve warm or at room temperature
• Pair with a cucumber-tomato salad
• Great with olive oil & lemon drizzle on top

🌟 Tips & Variations

• Add sun-dried tomatoes for deeper flavor
• Swap feta with ricotta or goat cheese
• Add chili flakes for heat 🌶️
• Make it protein-rich with chickpeas or lentils

🧠 Nutrition Information (Approx. per Slice)

• Calories: ~280–320 kcal
• Protein: 11–13 g
• Fat: 20 g
• Carbohydrates: 18–22 g
• Calcium: ~20% DV

✔️ Vegetarian
✔️ Mediterranean-style
✔️ Meal-prep friendly

🌰 Nut Information

• Naturally nut-free
• Check store-bought pastry labels for possible nut traces
• Safe to serve without added nuts

 Q & A

Q: Can I make this ahead of time?
Yes! Assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze it?
Yes. Freeze baked pie for up to 2 months. Thaw and reheat in oven.

Q: Can I make it crustless?
Absolutely—bake filling and egg mixture in a greased dish.

Q: Can I make it dairy-free?
Use dairy-free cheese and plant-based milk.

Q: Is this good cold?
Yes! It tastes great at room temperature or chilled.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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