Savory Pie with Filo Pastry

This savory pie with filo pastry is a crunchy, cheesy, and ultra-satisfying dish that’s perfect for family dinners, brunches, or potlucks. Layered with tender potatoes, melted cheese, mortadella, and sun-dried tomatoes, all tucked inside delicate, crispy filo sheets, it’s as stunning to serve as it is comforting to eat.

Why Everyone Will Love This Recipe

• Crispy filo crust with a creamy, cheesy filling.
• A unique and eye-catching spiral presentation.
• Great for using up leftovers like deli meats or cheese.
• Kid-approved and adult-friendly.
• Perfect as a main or a side dish for brunch or dinner.

What Is Savory Pie with Filo Pastry?

A savory pie made with filo pastry is a creative twist on traditional pies. Instead of using puff pastry or shortcrust, it uses paper-thin layers of filo (or phyllo) dough for a lighter, crispier texture. This dish is popular in Mediterranean and Balkan cuisines, and can be filled with everything from spinach and cheese to meat or vegetables. The version here combines Italian-inspired flavors—potatoes, mortadella, Parmesan, and sun-dried tomatoes—for a truly comforting yet original result.

Cooking Tips

• Work quickly with filo pastry: It dries out fast. Keep unused sheets covered with a damp cloth.
• Brush the filo with water or olive oil to help layers stick and crisp up during baking.
• Swap mortadella for ham, turkey, or cooked bacon if preferred.
• Use mozzarella, fontina, or provolone as cheese alternatives.
• Let the pie rest 5–10 minutes after baking before slicing—it sets better and is easier to cut.

Frequently Asked Questions

Can I Make This Without Mortadella?

Yes, you can leave it out or substitute with your preferred deli meat, or make it vegetarian by skipping it entirely.

What Cheese Works Best?

Any melty cheese will do. Mozzarella, gouda, provolone, or even ricotta can be great depending on your preference.

Can I Prep This in Advance?

You can assemble the pie and keep it refrigerated for up to 4 hours before baking. Add the egg mixture just before placing it in the oven for best texture.

Is This Pie Good Cold?

It’s delicious warm, but also tasty at room temperature or cold—perfect for lunchboxes or picnics.

Can I Use Puff Pastry Instead of Filo?

You can, but the texture will be heavier and more buttery. Filo gives it that signature crispness and layered crunch.

How to Store Savory Filo Pie

Let the pie cool completely before storing. Cover tightly or transfer to an airtight container and refrigerate for up to 3 days. Reheat slices in a preheated oven at 350°F (175°C) for 10–12 minutes to bring back the crispiness.

How to Freeze Savory Filo Pie

You can freeze this pie after baking. Allow it to cool, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for about 25 minutes or until warmed through and crisp.

How to Make Savory Pie With Filo Pastry

Step 1

Step 1

Peel and dice the potatoes. Place in a bowl with water, cover with plastic wrap, pierce with a toothpick, and microwave for 5 minutes. Let cool, then cut into smaller pieces.

Peel and dice the potatoes. Place in a bowl with water, cover with plastic wrap, pierce with a toothpick, and microwave for 5 minutes. Let cool, then cut into smaller pieces.

Step 2

Step 2

Line the bottom of a baking dish with one sheet of filo pastry and brush with water. Fold in the edges. Repeat with a second sheet.

Line the bottom of a baking dish with one sheet of filo pastry and brush with water. Fold in the edges. Repeat with a second sheet.

Step 3

Step 3

Crumple a third sheet of filo into a loose spiral and place it in the center of the dish. Continue crumpling and spiraling the remaining sheets around the center until the pan is filled.

Crumple a third sheet of filo into a loose spiral and place it in the center of the dish. Continue crumpling and spiraling the remaining sheets around the center until the pan is filled.

Step 4

Step 4

Insert the potato pieces, cheese, mortadella, and chopped sun-dried tomatoes between the folds of the pastry.

Insert the potato pieces, cheese, mortadella, and chopped sun-dried tomatoes between the folds of the pastry.

Step 5

Step 5

In a bowl, whisk together eggs, milk, Parmesan, parsley, salt, and pepper.

In a bowl, whisk together eggs, milk, Parmesan, parsley, salt, and pepper.

Step 6

Step 6

Pour the mixture evenly over the pie. Bake in a preheated oven at 360°F (180°C) for 35 minutes, or until golden and set.

Pour the mixture evenly over the pie. Bake in a preheated oven at 360°F (180°C) for 35 minutes, or until golden and set.

Step 7

Step 7

Let it rest for 5 minutes, then slice and serve warm.

Let it rest for 5 minutes, then slice and serve warm.