Pleated Phyllo Pie with Feta

Name: Pleated Phyllo Pie with Feta
Ingredients: ½ pound 220 g commercial phyllo defrosted and at room temperature; 1 pound 450 g Greek feta cheese crumbled; 4 large eggs; 6 ½ ounces 180 g unsalted butter melted and cooled slightly plus more for brushing the pan; 1 cup/ 250 ml seltzer water or Greek sparkling water; 4 Tbsp grated kefalotyri cheese

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www.dianekochilas.com

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Servings: 8

Author : Diane Kochilas

cheese pie feta cheese tyropita

Ingredients

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½ pound 220 g commercial phyllo defrosted and at room temperature1 pound 450 g Greek feta cheese crumbled4 large eggs6 ½ ounces 180 g unsalted butter melted and cooled slightly plus more for brushing the pan1 cup250 ml seltzer water or Greek sparkling water4 Tbsp grated kefalotyri cheese

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Instructions

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Step 1

Preheat the oven to 350°F/180°C. Butter a large baking 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 it along the short side of the baking pan. Repeat with the remaining phyllo and cheese, placing each scrunched piece of feta-sprinkled phyllo snugly next to the previous one until the pan’s surface is covered.

Step 2

Using a whisk, beat the eggs in a medium size bowl, then slowly add the melted butter, whisking fast. 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 45 to 50 minutes. Remove, cool slightly, and cut into pieces. The pie will look pleated.