Cally and Maria’s Pleated Cheese Pie
This fun and easy Greek recipe for phyllo cheese pie, aka tyropita, is one of hundreds of variations on the classic phyllo-feta-egg theme. It’s a delight to make and eat and it pays homage to the many ways Greek feta is used in Greek cooking as well as in the Mediterranean diet!
Ingredients
- 9 ounces/250 g commercial phyllo defrosted and at room temperature
- 9 ounces/250 g Greek feta cheese crumbled
- 4 eggs well-beaten
- 9 ounces/250 g unsalted butter melted and cooled slightly plus more for brushing the pan
- 300 ml seltzer water or Greek sparkling water
- 4 tablespoons grated kefalotyri cheese
Instructions
- Preheat oven to 350°F/180°C. Butter a large shallow baking pan or jelly roll pan. Place a sheet of phyllo on a clean work surface, near the baking pan. Sprinkle lightly with feta. Scrunch the phyllo together across the wide side so that it bunches up and resembles a pleated surface. Lift this carefully and place along the short side of the baking pan. Repeat with remaining phyllo and cheese, placing each scrunched piece of feta-sprinkled phyllo snugly next to the previous one until the surface of the pan is covered.
- Whisk together the beaten eggs and melted, cooled butter. Pour the seltzer over the surface of the phyllo, then pour the egg-butter mixture on top and finally sprinkle with kefalotyri. Bake until golden brown, about 50 minutes to 1 hour. Remove, cool slightly, and cut into pieces. The pie will look pleated.
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