I actually gained a few pounds shortly after making this. You have been warned~!! ＼(＾O＾)／
1 package phyllo dough
500g feta cheese
150g grating cheese (gruyère, parmigiano, even cheddar works but obviously doesn’t taste quite as good)
500g greek yogurt
330ml soda water
melted butter for coating
0. Remember to defrost your phyllo pastry several hours beforehand!!!
1. Crumble feta cheese and grate grating cheese into a large bowl. Pop in your eggs and Greek yogurt and give it a really good stir.
2. Melt some butter and set aside half your phyllo sheets for the bottom layer and the other half for the top.
3. Grease a baking dish with your melted butter and line up 2 sheets on the bottom, drizzling them both with some butter so they stick together. (and when I say drizzling, I just mean letting some butter drip from a brush onto the sheets. We don’t need to give ourselves a heart attack, this pie is heavy enough already.) (´･ω･`)
4. For the rest of the bottom sheets, simply scrunch them up and line them side by side in the baking dish, drizzling them generously with butter.
5. Add in your cheese mixture and spread it out evenly, giving it the old tappa-tappa to knock out any air bubbles.
6. Scrunch up the top phyllo sheets and spread them over the cheese filling, drizzle with butter. Leave 2 phyllo sheets to cover the top.
7. Top the pie with your remaining 2 phyllo sheets, remember to drizzle them with butter so they stick together.
8. Score into portions with a knife, then pour the soda water on top.
9. Place into oven preheated to 375F for an hour, until the top gets nice and crispy.
10. Remove from oven, place onto cutting board, cut it up, and serve topped with jam! Yes, jam. Pomegranate. It’s good. (´･ω･`)
If you don’t understand the scrunching part or just need a visual in general, use this video for reference: https://www.youtube.com/watch?v=ilXlth6D1mc
I pretty much stole the recipe from him, but used Greek yogurt instead of béchamel because
I’m lazy I’m smaller than him and therefore require fewer calories. Soda water was a great idea, too. (◕‿◕✿)
Also, the filling is mostly just a reference guide. You can use any combination of cheeses you want. It’s actually a really good way of using up left over cheese.
Posted on October 15, 2015, in Eggs & Dairy, Greek / Mediterranean, Snacks & Sides and tagged food, Greek cuisine, greek food, Mediterranean cuisine, Mediterranean food, recipes. Bookmark the permalink. Leave a comment.