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Feta, Pepper and Courgette Filo Pie
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4.5 from 2 votes

Feta, Pepper and Courgette Filo Pie

A delicious summer option using filo pastry, a good alternative to quiche 
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 163kcal


  • 5-6 sheets of filo pastry
  • olive oil spray
  • 1 small red pepper cut in strips
  • 1 small yellow pepper cut in strips
  • 0.5 red onion cut in wedges
  • 0.5 a large courgette chopped
  • 4 medium eggs
  • 150 ml semi-skimmed milk
  • 100 g feta
  • Fresh basil leaves to serve


  • Spray your quiche or pie dish lightly with olive oil.
  • Crumple your sheets of filo slightly and aArrange them in the dish, spraying each sheet lightly with oil as you layer them up.
  • Place the red and yellow pepper, red onion and courgette in the dish on top of the pastry sheets.
  • Whisk the eggs and milk together, and season it with salt and pepper.
  • Pour the egg mixture over the vegetables in the pie dish.
  • Crumble the feta over the top.
  • Place the pie dish on a baking sheet and bake the pie for around 40-45 minutes until the filling is set and the filo is golden brown.
  • Remove from the oven and allow to cool.
  • Top the pie with some torn basil leaves and serve with salads.


Calories: 163kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 318mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 65.3mg | Calcium: 137mg | Iron: 1.4mg