Delicious Feta and Dill Pie

This delicious feta and dill pie is packed with Mediterranean flavours and is inspired by my wonderful Greek honeymoon.

If you liked the Feta and Spinach Filo Pie then this will be a winner for you. It’s a traditional Greek pie made, as the title would suggest, from feta and dill. It is full of such beautiful savoury flavours you won’t be able to help but fall in love with it.

This would work perfectly as part of a mezze with Greek Salad, or served cold with a picnic. Just leave it to chill before slicing.

This takes about 45-50 minutes to make and will serve at least 4, with a side. We had it with peas and wilted spinach.

Ingredients, Substitutions and Variations

  • Feta, ricotta, dill, milk, oil, eggs – these form your pie filling. Don’t be tempted to move away from these – you need this quantity in order to form a nice firm filling when the pie is cool. Make sure you use plenty of dill to get that delicious Greek flavour!
  • Shortcrust pastry – shortcrust pastry is easy to make yourself, but no shame if you buy it to make this an easier meal! If you do buy it, leave it out of the fridge for an hour before using to bring it closer to room temperature.

Top Tips

  1. Don’t aim for perfection

    With the pastry, rustic is best! You could create a pie top with the pastry and make it neat, but it’s not necessary. It doesn’t matter if there’s a gap in the middle of your pastry on top of your pie either. It’ll be delicious either way!

  2. Baking the pie

    You want your pastry to be cooked all the way through. Test it before removing from the oven, it should be golden and crisp, not squishy.

  3. Leave to cool

    Although it can be eaten straight from the oven, this pie is best left to cool. If you eat it straight away, the inside will be runny. Leave to cool and it will firm up and slice easily.

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Feta and Dill Pie

Save This Recipe
Harriet Young
This delicious Greek inspired pie is perfect for picnics.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Greek
Servings 4 People


  • 400 g feta
  • 250 g ricotta
  • Large handful fresh dill
  • 1 tbsp milk
  • 2 tbsp olive oil
  • 2 eggs
  • 375 g shortcrust pastry


  • Preheat the oven to about 170 degrees Celsius.
  • Crumble the feta into a bowl and add the ricotta, chopped dill, milk and one of the tablespoons of olive oil. Beat the eggs and add most (leave a little to brush the pastry). Combine this mixture well.
  • Brush a medium, shallow pie dish (about 30cm across) with the remaining olive oil.
  • Roll out the pastry until it’s about 5mm thick. Place it as centrally as you can over the pie dish and push gently into the corners, leaving the edges overhanging.
  • Tip the feta mix into the pie dish and even out, then layer the pastry edges over it. There’ll probably be a bit of a gap in the middle but don’t worry about that, it’ll let any air out. Crumple the pastry as evenly as you can and then brush with the remaining egg.
  • Pop in the oven for about 40 minutes until the pastry is golden. Leave to cool before eating. You’ll love it!
Keyword dill, feta, pie

One response to “Delicious Feta and Dill Pie”

  1. […] case I haven’t told you (ha! Feta and Dill Pie, Greek Salad) we went to Kos for our […]

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.