Cheese pie à la grecque

15’

8

Σχετικά με τη συνταγή

Approximate nutritional value per serving

Calories ~675kcal

Protein ~26g

Carbohydrates ~30g

Fat ~38g

Greek

Preparation 15’

Cooking 50–55’

Servings 8

Διατροφική αξία ανά μερίδα

Calories ~675kcal

Protein ~26g

Carbohydrates ~30g

Fat ~38g

The recipe

Cheese pie à la grecque

Greek

15’ Preparation

50–55’ Cooking

8 Servings

Nutrition per serving

~675 kcal Calories

~26 g Protein

~30 g Carbohydrates

~38 g Fat

Ingredients

1 package of rustic phyllo dough (6 sheets)
600 g feta cheese
200 g anthotyro cheese
80 g Greek strained yogurt
3 eggs
150 ml fresh milk
150 ml extra virgin olive oil
50 ml for the filling
100 ml for the phyllo sheets
Freshly ground black pepper

Cheese pie à la grecque

Preparation: 15’ Cooking: 50–55’ Servings: 8 Cuisine: Greek

Nutrition per serving: Calories ~675 kcal · Protein ~26 g · Carbohydrates ~30 g · Fat ~38 g

Ingredients

1 package of rustic phyllo dough (6 sheets)
600 g feta cheese
200 g anthotyro cheese
80 g Greek strained yogurt
3 eggs
150 ml fresh milk
150 ml extra virgin olive oil
50 ml for the filling
100 ml for the phyllo sheets
Freshly ground black pepper

Method

For the filling
In a large bowl, crumble the feta cheese with a fork without mashing it completely. We want small pieces of cheese to remain in the filling.
Add the anthotyro cheese, crumbling it in the same way, followed by the Greek strained yogurt, freshly ground black pepper, and 50 ml of the olive oil.
Gently mix until the ingredients are combined, taking care not to completely mash the cheeses.
Assembling the pie
In a bowl, whisk the eggs with the milk.
Lightly grease a baking dish.
For the base, place 2 phyllo sheets, one on top of the other, brushing each sheet generously with olive oil.
Next, divide the filling into 3 equal portions.
Place 1 phyllo sheet, brush it with olive oil, and drizzle with a few tablespoons of the egg-and-milk mixture. Add 1/3 of the filling.
Continue with 1 phyllo sheet, brush it with olive oil, drizzle with the egg-and-milk mixture, and add the second 1/3 of the filling.
Repeat the same process a third time with 1 phyllo sheet, olive oil, the egg-and-milk mixture, and the final 1/3 of the filling.
Finally, place the last 2 phyllo sheets, brushing each sheet individually with olive oil.
Tuck the edges inward with a fork so that the pie is nicely sealed and does not open during baking.
Sprinkle the surface with a few drops of water and lightly score the pie without cutting all the way through to the bottom.
Bake in a preheated oven at 320°F for approximately 50’–55΄, until beautifully golden brown.
Serving
Serve the cheese pie warm or at room temperature.
TIPS

For a delicious cheese pie, it is important to choose a good-quality feta cheese.

The secret to a truly good cheese pie is slow baking at a low temperature. There is no need to rush. At 160ο C, the phyllo gradually becomes crisp while the filling remains moist and flavorful.

Make sure the phyllo sheets are not pressed tightly together, but have some air between them. This allows the heat to circulate and helps the pie bake better, resulting in crispier and lighter layers.

Baking time may vary depending on your oven. The pie is ready when the surface has developed a beautiful, deep golden-brown color.

METHOD

For the filling

In a large bowl, crumble the feta cheese with a fork without mashing it completely. We want small pieces of cheese to remain in the filling.

Add the anthotyro cheese, crumbling it in the same way, followed by the Greek strained yogurt, freshly ground black pepper, and 50 ml of the olive oil.

Gently mix until the ingredients are combined, taking care not to completely mash the cheeses.

Assembling the pie

In a bowl, whisk the eggs with the milk.

Lightly grease a baking dish.

For the base, place 2 phyllo sheets, one on top of the other, brushing each sheet generously with olive oil.

Next, divide the filling into 3 equal portions.

Place 1 phyllo sheet, brush it with olive oil, and drizzle with a few tablespoons of the egg-and-milk mixture. Add 1/3 of the filling.

Continue with 1 phyllo sheet, brush it with olive oil, drizzle with the egg-and-milk mixture, and add the second 1/3 of the filling.

Repeat the same process a third time with 1 phyllo sheet, olive oil, the egg-and-milk mixture, and the final 1/3 of the filling.

Finally, place the last 2 phyllo sheets, brushing each sheet individually with olive oil.

Tuck the edges inward with a fork so that the pie is nicely sealed and does not open during baking.

Sprinkle the surface with a few drops of water and lightly score the pie without cutting all the way through to the bottom.

Bake in a preheated oven at 320°F for approximately 50’–55΄, until beautifully golden brown.

Serving

Serve the cheese pie warm or at room temperature.

TIPS

For a delicious cheese pie, it is important to choose a good-quality feta cheese.

The secret to a truly good cheese pie is slow baking at a low temperature. There is no need to rush. At 160ο C, the phyllo gradually becomes crisp while the filling remains moist and flavorful.

Make sure the phyllo sheets are not pressed tightly together, but have some air between them. This allows the heat to circulate and helps the pie bake better, resulting in crispier and lighter layers.

Baking time may vary depending on your oven. The pie is ready when the surface has developed a beautiful, deep golden-brown color.