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Another Cheese Pie

cheese pie

When it comes to cheese pie recipes there is no absolute optimum. It depends on your aspirations on the pie. To be honest ours were bland lately since we wanted our toddler to have some too, so no spicy or very salted cheeses. Starting from this healthy baseline and after a series of exhaustive experiments involving wine, dinners with friends and demanding family members we ended up to this version, which became our favourite.

For the cheese pie

  • 8 fillo pastry sheets
  • olive oil, enough to brush the tin and each one of the fillo sheets
  • 400g feta, crumbled
  • 200g fresh anthotiro cheese (or fresh ricotta), crumbled
  • 100g gruyere cheese, grated
  • 2 Tbsp parmesan cheese, finely grated
  • freshly ground black pepper
  • 2 eggs, beaten
  • 1 cup buttermilk

Serves 8-10

Preheat the oven to 180ºC (fan)

For this recipe you will need a large rectangular baking tin. Ours is 30cm x 40cm.

Keep the fillo pastry covered with a slightly damp kitchen towel during the preparation of the recipe so that it will not dry out.

Brush the bottom and inner sides of the baking tin  with olive oil. Lay half the pastry sheets on the bottom of the tin, brushing each one with olive oil.

Arrange the crumbled feta, anthotiro or ricotta, gruyere and parmesan all over the pastry sheets, sprinkle with the freshly ground black pepper.

Fold the remaining part of the sheets inward to seal the filling and cover it with the remaining pastry sheets, brushing each one with olive oil.

cheese pie, the making of

cheese pie, the making of

Combine the beaten eggs with the buttermilk and pour all over the cheese pie. Prick all over the pie with a fork being careful not to reach the bottom of the tin and set aside to absorb the liquid for 15 minutes.

Bake on the lowest shelf of your oven for about 40 minutes until the fillo is golden and crunchy.

cheese pie

cheese pie

10 Comments

  1. This cheese pie sounds lovely. I don’t know much about Greek cuisine. Are cheese pies a common Greek food? I’ve eaten lots of pizzas over the years – but never thought about the possibility of creating a totally different type of cheese pie.

    Liked by 1 person

    • Yes they are very common. There are variations of different savory pies based on the area. The cheese pie is an ‘all-rounder’ and can be eaten as a snack or proper dish. Traditionally the skills of a home cook were measured by her ability to prepare fyllo for the pies !

      Liked by 1 person

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