Patsavouropita (crispy Greek cheese pie)

10’

8–10

Σχετικά με τη συνταγή

Calories ~420kcal

Protein ~17g

Carbohydrates ~24g

Fat ~28g

Greek / Traditional Vegetarian

Preparation 10’

Cooking 40’–45’

Servings 8–10

Διατροφική αξία ανά μερίδα

Calories ~420kcal

Protein ~17g

Carbohydrates ~24g

Fat ~28g

The recipe

Patsavouropita (crispy Greek cheese pie)

Greek / Traditional Vegetarian

10’ Preparation

40’–45’ Cooking

8–10 Servings

Nutrition per serving

~420 kcal Calories

~17 g Protein

~24 g Carbohydrates

~28 g Fat

Υλικά

1 package phyllo pastry sheets
400 g feta cheese
100 g anthotyro cheese
200 g Greek strained yogurt
200 ml milk
4 eggs
100 g butter
Freshly ground black pepper

Patsavouropita (crispy Greek cheese pie)

Preparation: 10’ Cooking: 40’–45’ Servings: 8–10 Cuisine: Greek / Traditional Diet: Vegetarian

Nutrition per serving: Calories ~420 kcal · Protein ~17 g · Carbohydrates ~24 g · Fat ~28 g

Ingredients

1 package phyllo pastry sheets
400 g feta cheese
100 g anthotyro cheese
200 g Greek strained yogurt
200 ml milk
4 eggs
100 g butter
Freshly ground black pepper

Method

Butter a baking tray well.
In a bowl, crumble the feta and anthotyro into small pieces and mix together. Then take two phyllo sheets at a time, sprinkle them with part of the cheese filling, and gently gather them from the edges without rolling them tightly. Place them in the baking tray fairly close to one another so they “bind” together during baking. Continue the same process with the remaining phyllo sheets until the tray is filled.
In another bowl, whisk the eggs and add the milk and strained yogurt. Mix very well until a smooth mixture forms. Add freshly ground black pepper and, if needed, a small amount of salt, depending on how salty the cheeses are.
Slowly pour the mixture evenly between the phyllo folds so it spreads throughout and combines all the ingredients properly.
Drizzle the melted butter over the surface for an extra crispy and golden finish.
Bake in a preheated oven at 165°C for approximately 40–45 minutes, until the pie develops a beautiful golden color and becomes crispy.
Phyllo pastry sheets create a lighter and crispier texture compared to traditional rustic pie dough.
If desired, you can replace the milk with heavy cream for a richer flavor and creamier texture.
Let the pie rest for 10 minutes before slicing, so it can set properly.

Εκτέλεση

Butter a baking tray well.

In a bowl, crumble the feta and anthotyro into small pieces and mix together. Then take two phyllo sheets at a time, sprinkle them with part of the cheese filling, and gently gather them from the edges without rolling them tightly. Place them in the baking tray fairly close to one another so they “bind” together during baking. Continue the same process with the remaining phyllo sheets until the tray is filled.

In another bowl, whisk the eggs and add the milk and strained yogurt. Mix very well until a smooth mixture forms. Add freshly ground black pepper and, if needed, a small amount of salt, depending on how salty the cheeses are.

Slowly pour the mixture evenly between the phyllo folds so it spreads throughout and combines all the ingredients properly.

Drizzle the melted butter over the surface for an extra crispy and golden finish.

Bake in a preheated oven at 165°C for approximately 40–45 minutes, until the pie develops a beautiful golden color and becomes crispy.

TIPS

Phyllo pastry sheets create a lighter and crispier texture compared to traditional rustic pie dough.

TIPS

If desired, you can replace the milk with heavy cream for a richer flavor and creamier texture.

TIPS

Let the pie rest for 10 minutes before slicing, so it can set properly.