Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.
Before giving the recipe let me explain what “patsavouropita”t means because I know it’s all Greek to you.
Patsavoura means something which is not neatly stacked in an orderly way and also a rug used to mop up dirt and metaphorically it is a demeanor for an ugly woman but also for a woman of low ethics.
This means that this tyropita, which is made with store bought phyllo, requires no special skills or care and attention for its preparation, it is easy to make plus it tastes terrific.
There are many approaches to making a patsavouropita but today I will share two recipes.
Feta is the main ingredient in both but you can add any other cheese you like.
I have also added some graviera and halloumi.
I added some dried mint in them because I love to pair mint with halloumi and feta but if you like you can add some other fresh herbs like spring onions, dill, parsley, thyme, oregano, fennel fronds etc.
After preparing the filling, brush each sheet of phyllo generously with olive oil.
Scatter some cheese to cover all the surface and fold the phyllo in the middle and then fold it once again.
Put it in a baking tin. Ι used a round baking tin but you can also use a square or rectangle one. Just stack each phyllo with cheese next to each other until you fill the baking tin.
Then brush the surface with olive oil.
Finally whisk the eggs, milk, salt and pepper and pour it with a spoon to wet all the surface.
Preheat the oven and bake until it is golden on top.
So simple and easy to make but the taste is amazing!
- 1 packet (15 phyllo sheets - 400 grams)
- 350 grams crumbled feta
- 250 grams halloumi or graviera, grated
- ¾ cup olive oil
- 3 eggs
- ½ cup milk
- 1 tbsp dried mint or 4 - 5 tbsp fresh mint, finely chopped
- Freshly grated black pepper
- Preheat the oven to 180° C / 350o F.
- Mix the two cheeses together with mint.
- Brush a baking tin with olive oil.
- On your working surface open the phyllo and brush it lightly with olive oil.
- Sprinkle cheese to cover the entire surface.
- Fold the phyllo in the middle from its narrow part and then fold it once again.
- Place it in the baking tin (35 cm / 14 inches, diametre), starting from the sides of the baking tin, forming a circle and keep adding phyllos the same way, going towards the centre.
- When done, brush the surface with olive oil.
- Beat the eggs with a fork and mix in the milk, salt and pepper.
- Using a spoon, wet all the phyllos.
- Bake for about 25 - 30 minutes or until golden brown on top.
- Serve warm or cold.
Here is another approach to this Patsavouropita, which is easy to make and you can even use leftover phyllo to make it. Believe me, you will love it!
You can either use regular phyllo or the thicker one, called horiatiko (village type) which we get in Greece. This phyllo is thicker than regular phyllo, it resembles like homemade phyllo and is the one used to make homemade pies.
Take about 6 regular sheets or 3 thick sheets of phyllo and make them in a roll. Cut them into 1 cm thick pieces. You can cut them with a knife but if you have a kitchen scissors, it’s even easier.
When done, fluff them up with your hands, so that they become long stripes of phyllo.
Put them in a bowl with the cheese.
Whisk the eggs with milk, add dried mint, salt and pepper and mix it into the other ingredients.
Let it rest for about fifteen minutes and pour it into a Pyrex.
Add pieces of butter on top and sprinkle some sesame seeds.
Bake until golden on top.
- 6 sheets phyllo pastry
- 4 eggs
- 3 cups (680 grams) milk
- 2 cups (140 grams x2) grated cheese (such as feta, anthotyros or graviera)
- Salt and Pepper
- 1 tbsp olive oil
- 2 tbsp butter (optional)
- 2 tbsp sesame seeds (optional)
Make the phyllo into a roll and cut it into 1 cm pieces. Using your hands, fluff it up so that the rolls open.
Put the shredded phyllo in a bowl and add the grated cheese.
Whisk the eggs with milk and add dried mint, salt and pepper.
Pour the mixture over the shredded phyllo and mix them well.
Grease a baking tin or Pyrex (17 x 25 cm) with olive oil.
Pour the mixture in the Pyrex and let it rest for at least 15 minutes to absorb the milk.
Cut the butter into small pieces and scatter in on top. Sprinkle with sesame seeds.
Bake in a preheated oven to 180oC / 350oF (or 160oC / 320oF, if a convection oven), for about half an hour or until golden on top.
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