Summer tomatoes take center stage in this Greek-style Cheese and Tomato Pie. This recipe is adaptable, delicious, and a definite show-stopper! It comes together rather quickly and bakes in under 40 minutes. Pair it with one of my many Mediterranean salad and appetizer recipes.
For more cheesy baking recipes, try my Cheddar Jalapeno Focaccia, Cheese Fatayer (hand pies), and Cheddar Biscuits.
This recipe is inspired by Greek-style pies (Greek cheese pie, Greek spinach pie) that are available at cafes and bakeries throughout Greece. Though not a “pie” in the traditional sense (apple pie, cheery pie), Greek savory pie is made with crispy and light phyllo dough.
If you’re looking for more tomato recipes, check out my popular Burrata Caprese, Burrata Bruschetta, Cherry Tomato Confit, Roasted Cherry Tomato Sauce and Pickled Cherry Tomatoes. Check out my essential Cherry Tomato Recipes post for more ideas.
Ingredients
This recipe requires a couple of specialty ingredients, namely phyllo sheets and herbed cream cheese. But these items shouldn’t be difficult to find.
- Phyllo Pastry: I would never recommend that you make your own phyllo! Buy it from your local grocery store! You will find it in the frozen section next to the puff pastry. If you don’t have access to phyllo, but you have access to puff pastry, try my Tomato Puff Pasty Tart recipe instead.
- Fresh tomatoes: Heirloom tomatoes, sliced about ¼ of an inch thick, are what I would recommend. Heirloom tomatoes are best in the summer harvest season. If you are making this recipe in the off-season, you can use tomatoes on the vine or Roma tomatoes which are available year-round. You can even use cherry tomatoes. Got extra heirloom tomatoes on hand, try my Peach Caprese Salad or Marinated Tomatoes!
- Cheese: For this recipe, I am using a combination of ricotta and Boursin (herbed cream cheese). The ricotta gives the pie that traditional Greek pie mouthfeel while the Boursin’s creamy, herby flavor rounds things out. If you don’t have Boursin, any herbed cream cheese will work. Or you can use regular cream cheese and just add some extra herbs to the mix.
- Herbs: I am using a combination of dried oregano and fresh basil. Feel free to use another fresh herb for garnish. Fresh parsley or even chives could work!
See the recipe card for full information on ingredients and quantities.
How to Make this Cheese and Tomato Pie Recipe
This isn't a complicated recipe, but I do suggest you read through all the steps first.
Step 1. Make the cheese mixture. In a bowl, combine the ricotta, herbed cream cheese and egg. Mix well to combine (Image 1). Season lightly with a pinch of salt and some black pepper. At this point, preheat your oven to 425F/220C.
Step 2. Line your baking dish. Brush some butter onto your baking dish and lay one sheet of phyllo pastry (Image 2). Brush on some more butter (Image 3). Add another layer of phyllo pastry. Repeat this butter/phyllo process until you have 5 or 6 layers of phyllo in your baking dish (Image 4).
Step 3. Add the cheese. Transfer the cheese mixture into the phyllo-lined baking dish and level it (Image 5). Cut some of the overhanging pieces of phyllo dough to create a neat edge around the baking dish. We don’t want too much overhang.
Step 4. Add the phyllo scraps. Layer the phyllo scraps over the cheese mixture. This is done to create a buffer between the cheese and the tomatoes (Image 6).
Step 5. Add the tomatoes. Layer the tomatoes over the phyllo scraps, making sure to cover the full surface. Overlap the slices so you end up with a nice thick tomato layer (Image 7).
Step 6. Season. Season the tomatoes with a pinch of salt, pepper and some dried oregano (Image 8).
Step 7. Crimp. Fold and crimp the edges of the phyllo to create a neat edge (Image 9). It doesn’t have to be perfect. This is a rustic pie after all. Brush the edge with melted butter.
Step 8. Bake. Bake in the preheated oven for 20 minutes, then drop the temperature down to 375F/190C and bake for another 15-20 minutes. The pie should be brown around the edges (Image 10). Garnish with fresh basil once it has cooled for at least 30 minutes.
Expert Tips
- Handle with care. Phyllo sheets are incredibly delicate. Handle with care and work quickly. Phyllo dries up pretty quickly. Cover with a damp towel while you work. You will not need to use the whole package of phyllo sheets, so wrap up the rest and refrigerate. Use within a few days.
- No phyllo? Try my Heirloom Tomato Galette (which is prepared with regular all-purpose flour) or my Tomato Puff Pastry Tart.
- Tomatoes are too juicy? If you are worried that your tomatoes are too juicy, place them on some paper towel sheets to drain after slicing. This will help reduce the moisture level in the pie.
- A complete meal! Serve this cheese and tomato pie with a salad, grilled proteins, or vegetables to make a complete meal.
Recipe FAQs
This recipe should be made the day you plan to serve it. In fact, I recommend you bake it no more than 2 hours before you plan to serve it. The phyllo will remain crispy and enjoyable this way.
Once the pie has cooled completely, store it in an airtight container in the fridge for up to 3 days. The tomato pie can be enjoyed cold, at room temperature or warmed up in a toaster oven or microwave.
If you make this Cheese and Tomato Pie recipe or any other Appetizer on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
Cheese and Tomato Pie Recipe (Greek-Style Phyllo Pie)
Equipment
- 11-12 inch round pan
Ingredients
Cheese Mixture
- 1 cup Ricotta
- 1 Package Boursin cream cheese - 5.3 oz/150 grams
- 1 Egg
- Kosher salt and black pepper
Pie Ingredients
- ½ Package Phyllo dough - 5-6 sheets, defrosted
- ½ cup Butter - Melted
- 3-4 Medium Heirloom tomatoes - Sliced ¼ inch thick
- ½ teaspoon Dried oregano
- Kosher salt and black pepper
- Fresh basil for garnish
Instructions
- Make the cheese mixture. In a bowl, combine the ricotta, herbed cream cheese and egg. Mix well to combine. Season lightly with a pinch of salt and some black pepper. At this point, preheat your oven to 425F/220C.
- Line your baking dish. Brush some butter onto your baking dish and lay one sheet of phyllo pastry. Brush on some more butter. Add another layer of phyllo pastry. Repeat this butter/phyllo process until you have 5 or 6 layers of phyllo in your baking dish.
- Add the cheese. Transfer the cheese mixture into the phyllo-lined baking dish and level it. Cut some of the overhanging pieces of phyllo dough to create a neat edge around the baking dish. We don’t want too much overhang.
- Add the phyllo scraps. Layer the phyllo scraps over the cheese mixture. This is done to create a buffer between the cheese and the tomatoes.
- Add the tomatoes. Layer the tomatoes over the phyllo scraps, making sure to cover the full surface. Overlap the slices so that you end up with a nice thick tomato layer.
- Season. Season the tomatoes with a pinch of salt, pepper and some dried oregano.
- Crimp. Fold and crimp the edges of the phyllo to create a neat edge. It doesn’t have to be perfect. This is a rustic pie after all. Brush the edge with melted butter.
- Bake. Bake in the preheated oven for 20 minutes, then drop the temperature down to 375F/190C and bake for another 15-20 minutes. The pie should be brown around the edges. Garnish with fresh basil once it has cooled. Let the pie cool for at least 30 minutes before cutting into it.
Notes
- Fresh tomatoes: Heirloom tomatoes, sliced about ¼ of an inch thick, are what I would recommend. Heirloom tomatoes are best in the summer harvest season. If you are making this recipe in the off-season, you can use tomatoes on the vine or Roma tomatoes which are available year-round. You can even use cherry tomatoes.
- Cheese: For this recipe, I am using a combination of ricotta and Boursin (herbed cream cheese). The ricotta gives the pie that traditional Greek pie mouthfeel while the Boursin’s creamy, herby flavor rounds things out. If you don’t have Boursin, any herbed cream cheese will work. Or you can use regular cream cheese and just add some extra herbs to the mix.
- Phyllo Pastry: You will find phyllo in the frozen section of your grocery store next to the puff pastry. If you don’t have access to phyllo, but you have access to puff pastry, try my Tomato Puff Pasty Tart recipe instead.
- Herbs: I am using a combination of dried oregano and fresh basil. Feel free to use another fresh herb for garnish. Fresh parsley or even chives could work!
- Phyllo sheets are incredibly delicate. Handle with care and work quickly. Phyllo dries up pretty quickly so cover with a damp towel while you work. You will not need to use the whole package of phyllo sheets, so wrap up the rest and refrigerate.
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