Creased Cheese Pie is a different Greek pie called Patsavouropita (pronounced. pah-tsah-vou-RHO-pee-ta), which is very easy to make and tastes amazing.
This Greek pie is made by creasing each phyllo sheet and dipping it in a batter made with soda water, eggs and feta.
This pie is made with pastry phyllo but it can also be made with leftover bits and pieces of phyllo when making other pies or desserts with phyllo. It’s also a good way to use leftover cheese.
Although feta is the star of this pie, I’ve made it many times, using a combination of feta and other Greek cheeses, such as graviera, kaseri, anthotyros, xynomyzithra or halloumi.
I’ve made Patsavouropita before this one is different because instead of milk I’ve used Greek yoghurt and soda water.
The method is also different as the previous Patsavouropita I made, I added the filling on the phyllo and made it into a roll whereas here I crease each phyllo, gently shaping it into a ball and as I wet it in the batter I grab some feta and then put it in the pyrex.
When forming it into a ball, don’t rumple it too much as some air should stay inside.
In Greece there are 15 sheets in a packet of phyllo. I use two as the bottom layer and one on top.
The remaining are crumpled and then wet in the liquid.
Usually, there is some leftover feta which is not wasted but goes on top of the crumpled balls.
After adding the last sheet on top, I wet it with some of the liquid and add some sesame seeds on top.
Sesame seeds are optional but if you like them do add them as they add some flavour and crunch to the pie.
I score the pie before baking as a guide to cut it later on when baked but it also helps the air to penetrate inside to cook the phyllo.
This patsavouropita is wonderful as a starter with warm melted cheese in the middle surrounded by phyllo.
Make this lovely starter with minimal effort and your guests will be so impressed! It is also wonderful the next day as a snack.
- 1 packet phyllo
- 4 eggs
- 200 ml Greek yoghurt (2%)
- 330 ml sparkling water
- 100 ml extra virgin olive oil (and a little to wet the pan)
- 300 gram (10.58 oz) feta, crumbled
- Salt, optional (depending if feta is not very salty)
- Freshly grated black pepper
- 2 tbsp sesame seeds (optional)
- Preheat the oven to 200o C / 392o F.
- In a bowl put the eggs, yoghurt, sparkling water and olive oil and whisk them until incorporated. Add the crumbled feta and some pepper and mix.
- Grease a small Pyrex (capacity 1.5 – 2 litres) with some olive oil.
- Fold two sheets of phyllo in the middle and add them as a bottom layer.
- Crease each phyllo, shaping it into a ball and dip it in the batter grabbing some feta.
- Place it the Pyrex, adding the remaining next to each other, until the Pyrex is full.
- Put any leftover feta between the gaps.
- Fold the last sheet of phyllo and put it on top.
- Brush the top with some of the leftover batter.
- Sprinkle the sesame seeds on top and score the pie into servings.
- Reduce the temperature to 180o C / 350o F (160o C / 320o F, if fan forced) and bake until golden on top, for about 30 – 35 minutes.
- Serve while warm.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 109Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 63mgSodium 84mgCarbohydrates 2gFiber 0gSugar 1gProtein 3g
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Kopiaste and Kali Orexi!