A very rich filo pastry pie with cheese and egg stuffing. It is a traditional recipe made in many parts of Greece. It is simple, relatively creamy, crunchy and delicious!
Serves: 1 round baking pan (34-36cm diameter) Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′
14 filo pastry sheets
500 g feta cheese, crumbled
300 g fresh cheese (anthotyro, mizithra or any other kind), crumbled
½ cup butter melted mixed with ⅓ cup olive oil
⅓ cup milk
Preheat oven at 180οC/fan. Mix all cheese in a bowl and beat in seven eggs. Season with a little pepper and add 3 tbsp of butter-oil mixture.
Open package with filo pastry sheets and cover with a damp cloth. Work as quickly as you can, re-covering every time you use one sheet. Brush a round baking dish (34-36cm diameter). Leave three filo sheets to cover the surface. Brush the first two sheets with butter and line the bottom of the dish, allowing the sheets to overhang. Divide the cheese-egg mixture in ten portions.
Scatter egg-cheese mix and then line with one sheet brushed with butter, snuggling the sheet to fit in. It shouldn’t overhang. Adding the filo sheets, crumpled in this way, makes it easier for the air to circulate in the pie. Repeat procedure with remaining egg-cheese mix and filo sheets. Bring the overhanging sheets inwards and brush with butter. Top with remaining three sheets brushed with butter and sprinkle with a little water.
Beat the last egg with the milk and brush the surface of the pie. Position the rack in the lower third of the oven and bake pie for 50-60 minutes.
Let cool for a few minutes before serving.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Αβγόπιτα ρουμελιώτικη