A crisp, full of flavor cheese pie that everybody will absolutely love! It’s the various kinds of cheese, or better yet, the amazing “angel hair” pastry, that give a wonderful, crunchy, mouth-watering result! Dare to try it?

Serves: – 6-8 Preparation time:10′ Cooks in: 1h & 10′ Ready in: 1h & 20′

1 package kadayifi pastry (angel hair)
150gr butter
200gr kasseri cheese, grated (or other melting cheese)
200gr graviera cheese, grated, (or other semi-hard salty cheese)
200gr feta cheese, crumbled
salt, freshly ground black pepper

For the béchamel sauce:
2 heaped tbsp all-purpose flour
2 heaped tbsp butter
1 glass milk
salt, freshly ground black pepper


Step 1
For the béchamel sauce: Melt butter in a saucepan and stir in flour and cook the mixture for just under a minute – known as a roux. Add milk, a little at a time, stirring well to avoid lumps and until mixture thickens and becomes glossy. Boil for a couple of minutes. Remove pan from heat and stir in all the cheese. Season well with pepper, check for salt adding if necessary.

Step 2
Brush a round baking tin with 36cm diameter. Open the kadayifi pastry and rip off half. Fluff it up and distribute evenly on the bottom of the tin. Press downwards to allow it to sit and then pour on some melted butter.

Step 3
Spread the filling and cover with the rest fluffed up pastry, pressing again downwards to allow it to sit. Pour over with the rest melted butter.

Step 4
Bake in a preheated oven to 150°C for 45 minutes, turn on heat to 180°C and bake for another 15 minutes or until nicely colored. Let cool a little before serving.

Photo: George Drakopoulos – Food styling: Tina Webb