Quick Cheese Pie with Puff Pastry Greek Recipe

Cheese pie
helovi / Getty Images
Ratings (9)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
250 Calories
18g Fat
12g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 250
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 38%
Cholesterol 105mg 35%
Sodium 456mg 20%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Protein 10g
Calcium 217mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Greek: τυρόπιτα με σφολιάτα, pronounced tee-ROH-pee-tah meh sfoh-lee-AH-tah

This feta cheese pie is delicious. It's made with sfoliata, a Greek puff pastry, and although it may not deliver the light-as-air flakiness of thin phyllo dough sheets, it's a great alternative when time is at a premium. It can also be made with "country phyllo" and regular thin phyllo sheets.

Ingredients

  • 1 package (2 sheets) of frozen rectangular sfoliata (Greek puff pastry)
  • 1 pound of feta cheese
  • 3 eggs
  • 3/4 cups of whole milk
  • 1 teaspoon of pepper
  • Pinch of salt
  • 1 egg, beaten with a fork (optional)

Steps to Make It

  1. Defrost the sfoliata at room temperature for two hours. (It can be defrosted in the refrigerator overnight and will keep, refrigerated, one day.)

  2. Preheat oven to 350F (180C).

  3. In a bowl, use a fork to crumble the feta very finely.

  4. In another bowl, whisk together 3 eggs and the milk until well blended and frothy.

  5. Add the milk mixture, salt, and pepper to the cheese and combine thoroughly. If the mixture is too thick (it should be "slushy"), add a bit more milk.

  6. Open the sfoliata package and carefully unroll the sheets. Puff pastry generally contains 2 sheets; "Country phyllo" may contain anywhere from 2 to 8 sheets; thin pastry phyllo may contain 20-22 sheets.

  7. Lightly butter a baking pan and lay half the sheets on the bottom, lightly buttering each one. Pour in the filling evenly and cover with the remaining phyllo, brushing each lightly with butter.

  8. Brush the top of the pastry with beaten egg or milk. Score the dough into 12 pieces (or as preferred), and bake at 350F (180C) for 30 minutes or until golden brown and flaky.

  9. Remove, let cool a few minutes, and serve.

Yield: 12 pieces

Note: This can also be made with regular thin phyllo sheets.