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
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.
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.