Dinner

Feta & Broccoli Pie

Name: Feta & Broccoli Pie
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 180 g Plain flour; 125 g Cold butter, in cubes; ½ tsp Salt; 2–3 tbsp Ice-cold water; 400 g Frozen broccoli; 150 g Feta; 3 Eggs; 150 ml Milk; 100 ml Cream; 1 Garlic clove, grated; ½ lemon Lemon zest; a few sprigs (or ½ tsp dried) Fresh thyme; Black pepper and a small pinch of salt; optional Chili flakes

A feta and broccoli pie that's doable on a weeknight.

By Sebastian·4 November 2026

Feta and broccoli pie in a white fluted tin, with a slice taken out

Hands on: 25 min
Total time: 1 h and 15 min
Makes: 4 portions

This pie has no business being this good with this many shortcuts. It's meant as a cheeky weeknight version, but it's honestly good enough to serve for dinner on any occasion. The trick is to use frozen broccoli, make the dough in a food processor and skip the resting time for the pie dough. Cooking for an hour on a weeknight may seem like a hassle, but here's the thing: you can easily get it into the oven in under 30 minutes, and if you do the cleaning up while it bakes, you can sit down to eat with a completely clean kitchen.

Ingredients

Dough

Plain flour180 g
Cold butter, in cubes125 g
Salt½ tsp
Ice-cold water2–3 tbsp

Filling

Frozen broccoli400 g
Feta150 g
Eggs3
Milk150 ml
Cream100 ml
Garlic clove, grated1
Lemon zest½ lemon
Fresh thymea few sprigs (or ½ tsp dried)
Black pepper and a small pinch of salt
Chili flakesoptional

Method

Heat the oven to 200°C (top and bottom heat), with a rack low down.
Pulse the flour, salt and butter in the food processor until it looks like coarse crumbs. Add 2 tbsp water and pulse until it just starts to clump. Add the last tbsp only if it is still dry.
Roll the dough out between two sheets of baking paper. Ease it into the tin without stretching it, and leave the edge a little higher than the tin. Freeze for 10 min.
While the dough is in the freezer, thaw the broccoli in the microwave for about 8 min, turning it every 2 min. Pat it dry with kitchen paper (the drier it is, the less soggy the base). Whisk the eggs, milk, cream, garlic, lemon zest, thyme, pepper and salt.
Prick the base with a fork. Cover just the edge with foil and blind bake for 12–15 min.
Spread the broccoli over the warm crust, crumble over the feta, pour in the egg mixture and sprinkle with chili flakes, if using.
Bake for 25 min. For the last 5 min, switch to the grill on full heat. Keep an eye on it – it browns fast – and take it out when it looks good.
Rest for 5–10 min before cutting.

One thing that helps. No time for a long rest? The freezer chills the butter, and rolling between baking paper means the dough doesn't need to be firm. The crust may shrink a little more than after 30 min in the fridge. Even faster: make the dough the night before and keep it wrapped in the fridge. Or, if you're really lazy, buy ready-made pie dough – but then I take no responsibility. Good cold the next day in a lunch box. Needs a 24 cm pie or tart tin and a food processor.