I love this recipe because it’s both simple and sophisticated. The combination of tangy feta, creamy ricotta, and fragrant dill tucked inside golden puff pastry makes every bite rich and flavorful. It’s perfect for brunches, family gatherings, or casual dinners when I want something savory and satisfying. I also love how versatile it is—I can serve it warm as a main dish or slice it into smaller portions for appetizers. The puff pastry gives it that irresistible crispness while the cheese filling stays soft and creamy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Cheese Filling 2 cups feta cheese, crumbled or grated 2 cups ricotta cheese, well-drained 1 large egg, room temperature Fresh dill, chopped optional, but highly recommended
For the Pastry 4 sheets puff pastry, thawed according to package directions
For the Topping 1 large egg, beaten for egg wash Sesame seeds optional, for extra crunch and visual appeal
Directions
I start by preheating my oven to 375°F (190°C) and lining a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy.
In a mixing bowl, I combine grated feta, ricotta, and one egg. I mix everything thoroughly until it becomes smooth and cohesive. The egg helps bind the filling so it stays creamy but not watery while baking.
If I’m using dill, I finely chop about 2–3 tablespoons and fold it into the cheese mixture. It adds a lovely freshness that balances the richness of the cheese.
On a lightly floured surface, I gently roll out one puff pastry sheet at a time to smooth any creases. I keep the remaining sheets in the fridge so they stay cold and easy to handle.
I spread about one-quarter of the cheese mixture along one end of the pastry, leaving a 1-inch border on the sides and top to prevent the filling from leaking out.
Starting from the filled end, I roll the pastry up gently but firmly, tucking in the sides as I go. The goal is to encase the filling completely without pressing too hard.
I place each roll seam-side down on the prepared baking sheet, spacing them about 2 inches apart to allow room for expansion.
I brush the tops generously with beaten egg, making sure to coat them evenly for that golden shine. Sometimes I sprinkle sesame seeds on top for a bit of crunch and extra flavor.
Using a sharp knife, I make 3–4 shallow diagonal cuts across the top of each roll. This allows steam to escape so the pastry doesn’t burst.
I bake them for about 60 minutes, until they’re deep golden brown and sound slightly hollow when tapped. The inside should reach 165°F (74°C) for perfect doneness.
After baking, I let the pies cool on the baking sheet for about 10 minutes before transferring them to a rack. This keeps the crust crisp while allowing the filling to settle.
I slice each roll into 2–3 portions and serve them warm or at room temperature to enjoy that perfect contrast between flaky layers and creamy filling.
Servings and Timing
This recipe makes about 16 servings and takes roughly 1 hour and 20 minutes in total—20 minutes for prep and 1 hour for baking.
Variations
Sometimes I like to add a handful of sautéed spinach or caramelized onions to the cheese filling for extra depth. A pinch of nutmeg also enhances the ricotta’s creaminess beautifully. For a spicier twist, I mix in a few red pepper flakes. I’ve even swapped the feta for goat cheese or used a blend of cheeses like mozzarella and parmesan for a milder, melty version.
Storage/Reheating
I store leftover slices in an airtight container in the refrigerator for up to 4 days. When I’m ready to enjoy them again, I reheat them in the oven at 350°F (175°C) for 10–15 minutes to restore that crisp, flaky texture. These pies also freeze well—just wrap them tightly in plastic and foil before freezing. To reheat, I bake straight from frozen at 375°F for 20–25 minutes until warmed through.
FAQs
Can I use a different cheese instead of feta?
Yes, I sometimes use goat cheese or even cottage cheese for a softer flavor.
Do I need to pre-bake the puff pastry?
No, I bake everything together at once; the pastry cooks evenly around the filling.
Can I make this recipe ahead of time?
Absolutely. I prepare and roll the pies, then refrigerate them unbaked for up to a day before baking.
Should I drain the ricotta?
Yes, I always drain it well to avoid a watery filling.
Can I use phyllo dough instead of puff pastry?
Definitely, though it will be lighter and crispier. I just brush each phyllo layer with butter before filling.
How do I know when the pies are done baking?
They should be a deep golden brown, crisp to the touch, and the cheese filling should be set.
What herbs go well with this pie?
I love using dill, parsley, or even a touch of oregano for extra flavor.
Can I freeze the baked pies?
Yes, once cooled, I wrap them tightly and freeze for up to two months.
Why is my pastry soggy?
It usually happens if the filling is too wet—make sure to drain the ricotta thoroughly and bake until golden.
Can I make smaller individual pies?
Yes, I sometimes cut the pastry into smaller rectangles and make mini rolls for appetizers.
Conclusion
I love how effortlessly this Savory Cheese Pie comes together while looking like something from a bakery display case. The combination of flaky pastry and creamy, herb-filled cheese makes every slice irresistible. Whether I serve it for brunch, dinner, or a holiday spread, it’s always a hit and a reminder that simple ingredients can create something truly special.
A golden, flaky puff pastry filled with a creamy blend of feta, ricotta, and fresh dill. This Savory Cheese Pie is elegant, comforting, and perfect for brunch, dinner, or entertaining guests.
Ingredients
2 cups feta cheese, crumbled or grated
2 cups ricotta cheese, well-drained
1 large egg, room temperature
2–3 tablespoons fresh dill, chopped (optional but recommended)
4 sheets puff pastry, thawed according to package directions
1 large egg, beaten (for egg wash)
Sesame seeds (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a mixing bowl, combine feta, ricotta, and one egg until smooth and cohesive. Fold in chopped dill if using.
On a lightly floured surface, roll out one puff pastry sheet at a time to smooth any creases. Keep remaining sheets chilled.
Spread about one-quarter of the cheese mixture along one end of the pastry, leaving a 1-inch border on all sides.
Roll up the pastry gently but firmly from the filled end, tucking in the sides as you go to seal the filling inside.
Place rolls seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops generously with beaten egg and sprinkle with sesame seeds if desired.
Make 3–4 shallow diagonal cuts across the top of each roll to allow steam to escape.
Bake for about 60 minutes, until the pastry is deep golden brown and crisp, and the filling reaches 165°F (74°C).
Let cool for 10 minutes on the baking sheet before transferring to a wire rack. Slice and serve warm or at room temperature.
Notes
Drain ricotta thoroughly to prevent a soggy filling.
Add sautéed spinach, caramelized onions, or red pepper flakes for variation.
Use goat cheese, mozzarella, or parmesan instead of feta for a different flavor.
For a lighter version, substitute phyllo dough and brush layers with butter before filling.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispness.
