By substituting one ingredient, you can work within the limitations of cooking while traveling or when you just do not have a fresh or thawed package of filo on hand. This may sidestep the fear-of-filo factor for some 😉 This method is quick, easy to do and perfectly suited for spur-of-the-moment entertaining for a small or unexpected group.
All credit for this goes to my cousin PJ – she introduced a modern sensibility to a traditional flavour.

This fits nicely in a 9” cake pan (something even most basic beach rentals or cabins should have). if your pan or baking dish is a little larger, it will just be less tall.

Preheat *oven to 350⋅

  • 2 flour tortillas or wraps (olive oil ones are nice and pliable)
150g feta (5 oz)
250 g (1 cup) ricotta (do not use non-fat ricotta) or cottage cheese
  • 3 eggs
dash granulated garlic powder
3 Tablespoons (13-15 g) freshly grated parmesan
  • dried savory or oregano to taste
  • fresh ground/cracked pepper
butter to coat pan and tortillas

Butter your pan and both sides of the first tortilla. placing tortilla in pan (if it is oversize, ease** the edges with kitchen shears like you would clipping a curved seam.

In medium bowl, crumble feta with a pastry cutter or fork. blend in ricotta, garlic powder, parmesan, pepper and savory. In a separate bowl, crack eggs and whisk until lightly fluffy and then add to cheese mixture. Fold in or whisk together and then spread on top of first tortilla. Butter both sides of remaining tortilla and place over top, easing if necessary with kitchen shears. Using a sharp paring knife, slash several places to vent.

Bake 25-30 minutes until just slightly golden and cheese/eggs are cooked.

Let rest 5 minutes or more, then cut as a pie, into wedges. Serve warm or at room temperature.

notes: I often make this with good results using the olive-oil wraps from Trader Joe’s in place of flour tortillas – nice and light, and suggestive of filo, especially the next day. The TJ’s authentic greek feta in brine works nicely, this probably also will work with any good flavoured feta. The filling can be prepared and refrigerated ahead of time or the day ahead. Assemble just before baking. And my lovely cousin PJ says: feel free to add some sauteed scallions or leeks.  Some days I add a bit of lemon or orange zest, just a few scrapes of a microplane. This recipe originates with her mum, my great aunt. 

The first time I made this, we successfully cooked it in a toaster oven whilst at a beach cottage with a limited kitchen – handy to know in hot weather or when you don’t need the oven on for anything else.


**translation for non-sewing nerds: make a series of short radial cuts around the periphery.

If your wrap or tortilla is extra large,  trim the excess edges and  toss them in a bit of egg or butter, then scatter on top. Serve with a smear of mild harissa or a hot sauce or even Green Tabasco if you like.

updated 21 December 2020