Sunday, 4 September 2016

Greek cheese phyllo-pastry pie, finished with a dash of honey and walnut crumbs


Fast, simple and delicious, this recipe will give you a sense of the Greek heritage behind phyllo pastry pies.

  • 6 sheets frozen phyllo dough (thawed)
  • 150g Kefalotyri shredded cheese 
  • 200g Anthotyro cheese
  • 200g crumbled Feta cheese
  • 2 Eggs
  • Butter (half a log, melted)
  • Olive oil
  • Water
  • Salt & Pepper
  • Optional: chopped Dill or Mint 
  1. Preheat the oven to 190 celsius (375 degrees)
  2. Melt about 30g of butter in a small sauce pan
  3. Combine anthotyro, kefalotyri & feta cheese in a large bowl; add the eggs and mix the ingredients thoroughly with your hands, then add a pinch of salt and half a teaspoon of pepper (optional: add just a few grams of chopped dill or mint and mix well)
  4. Lightly brush the baking dish with melted butter and lay 1 sheet of phyllo dough on a wooden surface; sprinkle with water and olive oil then add another sheet of phyllo on top, repeat the process
  5. Fold the phyllo sheets in half, take a big tablespoon of the cheese mixture and spread it on the end of the phyllo (towards your side) by forming a thick lane of mixture from one end to the other
  6. Fold the phyllo sheets with its mixture tightly, starting from the side of the mixture and right by the end sprinkle the ending parts of the phyllo with water and olive oil, making sure it gets a tubular shape 
  7. Place the phyllo on the baking dish making sure the folded part of the phyllo lies on the bottom of the dish; repeat the same process for the rest of the phyllo sheets
  8. Right at the end, sprinkle some more water and olive oil to have some extra crunchy texture
  9. Place the dish in a preheated oven at 180 celsius and cook for 30-40 minutes until brown on top
  10. Once done, leave it to rest a bit and then sprinkle with a dash of honey and some walnut crumbs


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