Greek · Lunch
Cheese Pie
Greek village-style cheese pie built from crisp layered phyllo enclosing a filling of feta, ricotta, egg, and dill, baked until the pastry shatters golden and the centre turns molten and tangy. Brushed with olive oil between layers and finished with sesame seeds.
$3
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
597Calories
32.1gProtein
40.2gFat
31.4gCarbs
2.4gSugar
1.5gFiber
1742mgSodium
313mgChol
17.4gSat Fat
332mgPotassium
692mgCalcium
2.9mgIron
1.8mcgVitamin B12
2.5mgVitamin C
vegetarian
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Preheat oven to 375°F (190°C). Crumble feta and ricotta into a bowl; whisk with egg, dill, lemon juice, and black pepper until pale yellow. Keep phyllo under a damp towel.
2
Build
Layer three phyllo sheets on work surface, brushing 2 tbsp olive oil between each sheet until evenly coated. Spoon filling along one edge and roll into a spiral.
3
Bake
Brush spiral with extra oil, top with sesame seeds and salt. Bake at 375°F for 30–35 minutes until deep golden and crisp.
4
Rest
Let pie cool on baking sheet for 5–10 minutes until the cheese sets.
5
Plate
Slide onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz300g feta cheese
- 66 sheets (about 1.6 oz / 45g) phyllo dough
- 4 tbsp60ml olive oil, plus extra for brushing
- 22 large eggs
- 3 1/2 oz100g ricotta cheese
- 2 tbsp2 tbsp fresh dill
- 1 tsp1 tsp fresh lemon juice
- 2 tsp2 tsp sesame seeds
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch salt
