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Mediterranean Artichoke Pie

A Greek-inspired savory pie featuring tender artichoke hearts, creamy feta and ricotta cheese, fresh herbs, all wrapped in golden, flaky phyllo pastry for the perfect Mediterranean comfort food.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cans (14 oz each) artichoke hearts, drained and chopped
  • 8 oz feta cheese, crumbled
  • 4 large eggs, beaten
  • 1 cup ricotta cheese
  • 1/2 cup fresh dill, chopped (or 2 tbsp dried)
  • 1/4 cup fresh parsley, chopped
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • salt and black pepper to taste
For the Crust
  • 1 package frozen phyllo pastry, thawed
  • 1/2 cup olive oil for brushing

Method
 

  1. Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 5-7 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
  2. Add chopped artichoke hearts to the skillet and cook for 3-4 minutes, allowing excess moisture to evaporate. Remove from heat and let cool for 10 minutes.
  3. In a large bowl, whisk together beaten eggs, ricotta, and crumbled feta until well combined. Stir in the cooled artichoke mixture, fresh dill, and parsley. Season with salt and pepper to taste.
  4. Brush a 9x13 inch baking dish with olive oil. Lay half the phyllo sheets in the dish, brushing each layer generously with olive oil.
  5. Spread the artichoke filling evenly over the phyllo base, then top with remaining phyllo sheets, brushing each with oil. Score the top lightly with a sharp knife.
  6. Bake for 40-45 minutes until the top turns deep golden brown and the filling feels firm when gently pressed.
  7. Let the pie rest for 15 minutes before cutting into squares and serving.

Notes

Prepare the filling mixture up to 24 hours ahead for improved flavors. Keep unused phyllo sheets covered with damp towel to prevent drying. Let pie rest 15 minutes before cutting for easier serving. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat in 350°F oven for 10-12 minutes to restore crispiness.