Simple Savory Egg Pie With Fillo Dough

8 servings
40 min

With folded layers of fillo dough that create ruffles and a simple filling of eggs, milk, yogurt, and sour cream, this savory ruffled egg pie is quick and super easy to put together.

The egg pie (aka jajara - /yaya-ra/) recipe has been handed down through generations. It fed large families when means were sparse. Nowadays, this dish is made not out of necessity but nostalgia.

Making fillo pastry from scratch is still very much a custom in my homeland Bosnia and surrounding countries, but using ready-made pastry sheets makes this recipe a breeze. It is similar to Bosnian sirnica, Croatian strukli, and Serbian gibanica, except it's made without cheese.

It just so happened that I had leftover fillo sheets (filo or phyllo - I use all three terms intermittently) after baking plum ricotta tart, and I didn't want it to go to waste.

With ingredients for this egg pie already in my fridge, it was an easy and delicious decision. Egg pie reminds me of Greek milk pie ( aka galaktoboureko) the way it's made, except it is not sweet. One might say it is a savory fillo bread pudding.

You can use any fillo pastry (filo or phyllo - however you prefer to call it) that you have available to you. We love  The Fillo Factory brand as they have different options. I always go for the medium-thick sheets (Whole Foods carries them too). They work great for all kinds of dishes.

Simple Savory Egg Pie With Fillo Dough
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
Show Nutrition Info
Hide Nutrition Info

  • ▢ 4 large eggs
  • ▢ 1 cup sour cream
  • ▢ 1 cup plain yogurt
  • ▢ ½ cup milk
  • ▢ ½ tablespoon salt
  • ▢ 2 tablespoons oil
  • ▢ ½ lb fillo dough

Preheat oven to 375 degrees Fahrenheit.
In a medium bowl, whisk together all ingredients except the filo pastry. Grease the bottom and sides of your baking pan and set aside.
On a working surface, fold each filo pastry sheet like a paper fan. Place upright in the pan, starting at the rim. Repeat with the remaining sheets, layering them around in a circle.
Pour the egg mixture over the prepared filo pastry. It doesn't have to be perfect. Poke with the tip of a knife to create small pockets for the egg mixture to distribute. Sprinkle with sesame seeds if you wish.
Bake for 20-30 minutes or until the top is golden brown and the egg mixture is set and not jiggly. Remove from the oven and let stand for 15 minutes before slicing. Serve warm or cold.
  • Make sure your baking dish is at least 2.5 inches deep. A shallow cake pan is NOT suitable for this recipe.
  • You can sprinkle the top with sesame seeds before baking for added texture.
  • Keep this egg pie refrigerated in an airtight container for up to 4 days.
  • Tips for working with fillo
  • Thaw frozen fillo sheets overnight in a refrigerator. In its original package, you can store it in the fridge for up to a week.
  • Tender fillo sheets are sometimes tricky to work with; it's best to work fast. Otherwise, they'll dry out, crack, break, and become useless. However, if that happens, not everything is lost. Simply crumble or layer the sheets into the greased pan, pour with the egg mixture, and continue as per recipe instructions.
  • If you're new to using these fragile pastry sheets, it is best to cover them with plastic wrap and a kitchen towel and only remove them to grab the next sheet so that they remain pliable.
  • Don't worry about sheets splitting or having minor tears in this recipe. The egg filling will hide all the little imperfections.
  • There is no need to grease each fillo sheet for this recipe.
  • For more tips, visit the blog post linked below.
All that's Jas
Want more details about this and other recipes? Check out more here!
  • Azdogsmom Azdogsmom on Jun 05, 2021

    I wish your pictures would have shown what the folded fillo looked like before adding the egg. Also I don't like burnt. Can this be baked at 350 instead? thanks

    • All that's Jas All that's Jas on Jun 08, 2021

      Hi, the step-by-step photos are included in the original post on my blog (plus extra tips). The link should be available in the post above, but just in case, follow it here:

      I have left my pie in the oven for an additional time because I don't like it to look pale, but it is completely cooked within the time stated in the recipe. You can, however, bake it at 350 and add about 15-20 more minutes to the total time. 😊

  • AKB39664203 AKB39664203 on Jun 05, 2021

    Sounds and looks delicious ! Don’t mean to sound dense but could you diagram or explain in more detail how to place the phyllo dough and then the egg mixture in the pan ?