Filo Pastry Recipe: My Delicious Rustic Pie With Goat Cheese

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Rustic pies are one of those recipes that feel fancy but take almost no effort. They have that golden, crispy filo crust and a creamy, flavorful filling that makes every bite feel like comfort food. The best part? You don’t need to be a pro in the kitchen to get it right.

This recipe comes together quickly, and since it’s made with filo pastry instead of traditional pie dough, there’s no rolling, chilling, or stressing over a perfect crust. Just layer, brush, fill, and bake.

I love this rustic pie because it’s the ultimate combination of crispy and creamy. The filo pastry turns light and flaky in the oven, and the filling; made with chicken, mushrooms, goat cheese, and sun-dried tomatoes; brings the perfect balance of savory and tangy flavors. It’s also super flexible. You can swap out ingredients based on what you have at home, which makes this a great “clean out the fridge” meal.

This pie works for any occasion, whether you need an easy weeknight dinner or something impressive for guests. It also reheats beautifully, so you can make it ahead of time and enjoy leftovers that still taste just as good.

Once you make it, you’ll see why it’s one of my go-to recipes whenever I want something that looks and tastes incredible without putting in too much effort.

Tips for Making the Perfect Rustic Pie

• Use enough butter on the filo pastry – Filo pastry is delicate and dries out fast. Brushing each sheet with melted butter keeps it from cracking and gives it that golden, crispy texture. Make sure every sheet is lightly coated before adding the next one.
• Don’t overdo the cream – The cream adds richness, but too much can make the bottom of the pie soggy. You only need enough to lightly coat the base of the dish.
• Layer your ingredients evenly – Since this pie doesn’t have a top crust, you want to distribute the filling evenly so every bite has a good mix of flavors. Avoid piling everything in the center.
• Let it rest before cutting – Right out of the oven, the filling is hot and creamy. Giving the pie a few minutes to cool will help it set slightly, making it easier to cut and serve.

Ingredients

• Filo pastry – 4 sheets (you can make two pies with 7 sheets)
• Melted butter – for brushing the pastry
• Mushrooms – 150g / 5.3oz (canned is fine)
• Cooked chicken slices – 200g / 7oz
• Sun-dried tomatoes – about 5 pieces, chopped
• Goat cheese (buche style, like Chavroux) – 100g / 3.5oz
• Single cream – 100ml / 3.4fl oz
• Zaatar spices (or any spices you like, including salt and pepper)
• Non-stick oven dish

Alternative Ingredients

• Filo pastry substitute: If you don’t have filo pastry, you can use puff pastry for a different texture. It won’t be as crispy but will still give you a buttery, flaky crust.
• Mushrooms: Fresh mushrooms work just as well as canned. Just slice and sauté them before adding them to the pie.
• Goat cheese: If you’re not a fan of goat cheese, feta is a great alternative. It keeps the creamy texture but has a slightly saltier taste.
• Chicken: Leftover roasted chicken or shredded rotisserie chicken works perfectly in this recipe. You can also swap it for turkey if that’s what you have.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, roasted red peppers add a similar tangy sweetness.

Step 1: Prepare the Goat Cheese

Start by cutting the goat cheese log into thin slices. You’ll want these evenly spread throughout the pie so every bite has that creamy, tangy flavor.

Step 2: Layer the Filo Pastry

Take your non-stick oven dish and place the first sheet of filo pastry down. Brush it with melted butter, making sure to coat the entire sheet.

Repeat this with the remaining sheets, brushing butter on each layer before adding the next. This keeps the pastry crisp and prevents it from drying out. If the sheets are too long, trim the edges with scissors or roll them in slightly.

Step 3: Add the Cream and Seasoning

Pour the single cream into the bottom of the pie, using just enough to coat the base. Sprinkle your chosen spices evenly over the cream. Zaatar works beautifully here, but simple salt and pepper also do the trick.

Step 4: Add the Filling

Now, start layering your filling:

• Spread the cooked chicken slices evenly across the dish.
• Add the mushrooms, making sure they’re well-distributed.
• Scatter the chopped sun-dried tomatoes over the top.
• Finally, place the goat cheese slices evenly so they melt into the filling as the pie bakes.

Step 5: Bake the Pie

Place the pie in a preheated oven at 190°C / 375°F and bake for 20-30 minutes. Keep an eye on it—once the filo is golden and crispy, it’s ready.

Step 6: Let It Rest and Serve

Once out of the oven, let the pie sit for about 5 minutes before cutting into it. This helps the filling settle and makes slicing much easier. Serve warm and enjoy!