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Greek Egg Pie (Avgopita)

Crispy crunchy egg cheese pie with filo and feta cheese. A delicious and easy, baked omelet-pie.

Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Calories: 559 kcal
Course: Main Course , Breakfast
Cuisine: Greek , International

Ingredients

  • 450 grams (1 package) phyllo dough
  • 500 ml (2 cups) milk
  • 9 large eggs
  • 400 grams (14 ounces) feta cheese crumbled
  • 70 grams (⅓ cup) melted butter
  • 5 tablespoons olive oil + a little bit extra to brush on top
  • ¼ teaspoon ground pepper
  • a pinch salt

Instructions

    Cup of Yum
  1. Thaw phyllo dough in the fridge overnight.
  2. Preheat oven to 175°C / 345°F.
  3. Add 8 eggs to a mixing bowl and beat lightly.
  4. Mix in 1 cup of milk, and the feta cheese. Season with a pinch of salt and the ground pepper.
  5. Combine melted butter with olive oil and set aside.
  6. Lay open the phyllo stack and cover it with a tea towel so it won't air-dry.
  7. Prepare the pan. Grease a 9 x13-inch (33 x 23cm) pan with the melted butter mixture.
  8. Add 4 sheets of phyllo cross-like, one on top of the other leaving part of them to hang out of the pan. Every two phyllo you add to the pan brush with the melted butter.
  9. Add ½ of the filling. Using a ladle add spoonfuls of it.
  10. Add one folded phyllo on top (a folded phyllo will fit almost exactly inside the pan). Brush with melted butter (because it's a folded phyllo it's like adding two phyllo at once).
  11. Add another folded phyllo, brush with butter, and add the remaining of the filling.
  12. Keep adding folded phyllos' and brushing with butter until you've used them all.
  13. Overlap and fold the phyllo that hangs out of the pan on top of the pie. Brush well with butter or use olive oil if you have run out of butter.
  14. Scar the top and divide the pie into 8 pieces. Try not to cut all the way to the bottom. If some of the filling comes on top that's okay.
  15. Finish off. In a mixing bowl beat the remaining egg and combine with the remaining cup of milk. Pour it all over the pie.
  16. Bake for 45 to 50 minutes or until the pie is set and gets a nice golden brown color on top. If it gets too puffy you can slice it a bit on top to help it release steam.
  17. Serve and enjoy!

Nutrition Information

Serving 1piece Calories 559kcal (28%) Carbohydrates 35g (12%) Protein 20g (40%) Fat 37g (57%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 0.3g Cholesterol 280mg (93%) Sodium 1002mg (42%) Potassium 247mg (7%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 835IU (17%) Calcium 364mg (36%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 559

% Daily Value*

Serving 1piece
Calories 559kcal 28%
Carbohydrates 35g 12%
Protein 20g 40%
Fat 37g 57%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 0.3g 15%
Cholesterol 280mg 93%
Sodium 1002mg 42%
Potassium 247mg 5%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 835IU 17%
Calcium 364mg 36%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.