Lamb & Butternut Squash Phyllo Pie

Lamb Pie

I used leftover lamb but you could use cooked chicken, tofu, etc.,  or quickly sauté chicken or ground beef for it.


  • 6 sheets phyllo
  • 12 tbs olive oil
  • 10oz (300gr) lamb, cooked, cut into small pieces
  • 1 onion, chopped
  • 8oz (250gr) butternut squash or pumpkin, cut into small pieces
  • 1/2 red pepper, chopped
  • 2oz (60gr) feta, crumbled
  • 2 eggs
  • 1/2 cup (4oz, 120gr) crème fraîche, plain yogurt or sour cream
  • 1/3 cup (3oz, 90ml) milk
  • 1 tbs olive oil
  • 1 tsp za’atar
  • 1 tsp cumin
  • 1 tsp paprika


  • Heat 1 tbs oil in a large skillet over medium heat.
  • Add onion, butternut squash, red pepper, and sauté 8 – 10 minutes, until vegetables are tender.
  • Whisk eggs, milk, crème fraîche, and spices. Set aside
  • Lightly oil a 9″ (22 cm) pie or quiche plate.
  • Working quickly, and keeping remaining phyllo sheets covered:
  • Lay one sheet of phyllo flat and lightly brush all over with olive oil
  • Place in quiche plate and, using the side of your hand, shape it to fit the inside, leaving the edges hang over the side.
  • Repeat with remaining 5 sheets of phyllo, placing each one at a ‘1/6 turn’ of the quiche plate.
  • Spread butternut squash, onions, etc. on the crust.
  • Spread lamb and feta on the squash
  • Pour the egg mixture over the top.
  • Loosely fold the edges of the phyllo over the top.
  • Lightly brush the top with oil.
  • Bake, 400F (200C) for 35 – 40 minutes, or until top is set.
  • Remove and let stand 5 minutes before serving.


If using uncooked meat add it to the skillet with the onions, etc.
Remember to keep unused / waiting phyllo sheets covered as they dry out quickly.
It’s easier to handle if you put the pie on a baking sheet before filling.


Keywords: phyllo pie, lamb, butternut squash

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