Sausage and Feta Phyllo Pie
This phyllo pie combines bratwurst sausage, feta cheese, filled with leeks, red onions, roasted red peppers, ricotta and oregano, then brushed with Greek yogurt & egg wash, all encased in layers of perfectly crisp phyllo dough.
Equipment
- 1 10” loose bottom heart pan or 9” loose bottom round tart pan
Ingredients
- 2 tablespoons olive oil divided
- 1 small red onion diced
- 3 small leeks – white part only rinsed, dried & diced (approximately 1½ cups)
- Salt & freshly and ground pepper
- ½ cup roasted pickled red pepper diced
- 3 bratwurst sausage 225g casing removed
- 2 eggs divided
- 1 tablespoon fresh oregano finely chopped
- ½ cup ricotta cheese
- ¾ cup feta cheese crumbled
- 12 sheets phyllo dough thawed
- ½ cup melted butter
- ⅓ cup plain Greek yogurt
Instructions
Cook the Vegetables
- In a pan over a medium heat, add half of the olive oil, onion and leeks, sprinkle with a little salt & pepper, then sweat until soft and slightly golden. Add red pepper, mix to combine, and cook for 1 minute. Remove to a small sheet pan to cool.
Brown the Sausage
- In the same pan, over medium heat, add the other half olive oil and the sausage. Using a spatula, break the sausage into little pieces and cook for 5 to 7 minutes, until browned. Remove sausage to a plate lined with paper towel to drain fat, then add sausage to the vegetable mixture.
Prepare Cheese Mixture
- In a small bowl, beat 1 egg, add oregano and ricotta, whisk until smooth. Next add the feta cheese and mix to combine.
- Pour the cheese mixture over the sausage and vegetables and combine. Filling is complete.
Preheat the Oven
- Preheat the oven to 375°F.
- Prepare a baking pan, with a piece of parchment, cut to fit the bottom of the pan.
Roll the Phyllo with the Filling
- Lay a piece of phyllo on the work surface (length laid out left to right); using a pastry brush, lightly coat with butter and then add a 2nd sheet of phyllo and brush the edges lightly with butter. Spread ⅙ of the filling straight across the phyllo near the edge of the sheet. Roll loosely up into a tube. Place the tube down one edge of the heart shaped pan (if using a round pan, form into a tight swirl and place in the center of the pan). Continue brushing, filling, and rolling, place all the rolls as you make them into the pan from the outside in (for a round pan, continue to swirl from the inside out).
Drizzle with the Egg & Yogurt Mixture
- In a small bowl, mix 1 egg and the yogurt together until smooth. Drizzle the mixture over the pie and use a pastry brush spread evenly over the phyllo.
Bake
- Bake at 375°F until golden brown, 30-40 minutes. Use tin foil to cover the edges if they begin to brown too quickly.
Serve
- Delicious served alongside a village salad with feta cheese, tomatoes, cucumbers, red onions with a red wine vinaigrette. Enjoy!
Notes
This dish can be made ahead and reheated before serving.
Tried this recipe?Let us know how it was!