Cally and Maria’s Pleated Cheese Pie
This fun and easy Greek recipe for phyllo cheese pie, aka tyropita, is one of hundreds of variations on the classic phyllo-feta-egg theme. It’s a delight to make and eat and it pays homage to the many ways Greek feta is used in Greek cooking as well as in the Mediterranean diet!
-
9
ounces/250 g commercial phyllo
defrosted and at room temperature
-
9
ounces/250 g Greek feta cheese
crumbled
-
4
eggs
well-beaten
-
9
ounces/250 g unsalted butter
melted and cooled slightly plus more for brushing the pan
-
300
ml
seltzer water or Greek sparkling water
-
4
tablespoons
grated kefalotyri cheese
-
Preheat oven to 350°F/180°C. Butter a large shallow baking pan or jelly roll pan. Place a sheet of phyllo on a clean work surface, near the baking pan. Sprinkle lightly with feta. Scrunch the phyllo together across the wide side so that it bunches up and resembles a pleated surface. Lift this carefully and place along the short side of the baking pan. Repeat with remaining phyllo and cheese, placing each scrunched piece of feta-sprinkled phyllo snugly next to the previous one until the surface of the pan is covered.
-
Whisk together the beaten eggs and melted, cooled butter. Pour the seltzer over the surface of the phyllo, then pour the egg-butter mixture on top and finally sprinkle with kefalotyri. Bake until golden brown, about 50 minutes to 1 hour. Remove, cool slightly, and cut into pieces. The pie will look pleated.