Peach & plum phyllo slab pie

Peach & plum phyllo slab pie

Total Time
40 min
15 min
10 min
Flaky, light-as-a-feather phyllo is one of our favorite baking shortcuts. Keep a package in the freezer to be that person who whips up sweet or savory tarts, pies, and quiches on a whim.


Cooking spray

4 spray(s)

Frozen fillo dough

8 sheet(s), (19 by 14 inches each), or 16 small sheets (14 by 9 inches each), thawed

1% low fat cottage cheese

1½ cup(s)

Plain fat free Greek yogurt

½ cup(s)

Powdered sugar (confectioner's)

½ cup(s)

Vanilla extract

1 tsp


2 large, pitted and cut into thin wedges


3 item(s), medium, pitted and cut into thin wedges


  1. Preheat the oven to 400°F. Coat an 18-by-13-inch sheet pan with cooking spray. Arrange 1 large or 2 small phyllo sheets on the pan. (The small sheets will overlap slightly in the center.) Coat the dough with cooking spray. Repeat the layers 7 more times. Scrunch up the edges of the dough to form a rim. Bake until the dough is golden and crisp, 7 to 8 minutes. Let cool completely, about 15 minutes.
  2. In a food processor, pulse the cottage cheese until smooth, stopping to scrape down the sides of the bowl as needed. Add the yogurt, sugar, and vanilla and process until well combined. Spread the cottage cheese filling evenly over the crust, leaving a 1-inch border. With a spoon, scatter the peach and plum slices over the filling. Cut the pie into 8 slices.
  3. Serving size: 1 piece