Quick Cheese Pie With Puff Pastry Greek Recipe

Cheese pie
helovi / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 12 servings
Nutrition Facts (per serving)
154 Calories
12g Fat
5g Carbs
8g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 154
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 33%
Cholesterol 82mg 27%
Sodium 394mg 17%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 8g
Vitamin C 0mg 0%
Calcium 212mg 16%
Iron 1mg 3%
Potassium 66mg 1%
*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.)

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 your time is at a premium. It can also be made with "country phyllo" and regular thin phyllo sheets.

In Greek, this pie is τυρόπιτα με σφολιάτα, pronounced tee-ROH-pee-tah meh sfoh-lee-AH-tah.


  • 1 (2-sheet) package frozen rectangular sfoliata, or Greek puff pastry

  • 1 pound feta cheese

  • 3 large eggs

  • 3/4 cups whole milk

  • 1 teaspoon freshly ground black pepper

  • 1 pinch salt

  • 1 large egg, beaten, optional

Steps to Make It

  1. Defrost the sfoliata at room temperature for 2 hours. (It can be defrosted in the refrigerator overnight and will keep, refrigerated, one day.)

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

  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 to 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 350 F (180 C) for 30 minutes or until golden brown and flaky.

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

Recipe Variation

  • This can also be made with regular thin phyllo sheets