Cheese pie
“Can you ask your mom to make cheese pie?” was said to me more than any other phrase in my childhood.
This is how my mom would make it. At least, in the way I remember it and filtered by the food I like as an adult. You can read a longer story about it in my newsletter, “The Cherry Tree”.
You can also use this filling to make pita sa sirom (pita with cheese) by following the assembly steps in the pita recipe. Cheese pie has a dense, fluffy, hearty texture – you can slice it and it will hold its shape. It’s a meal all on its own. Make it as pita will create a lighter, airier texture that’s better as a snack.
It’s great served with an herby salad with a sharp salad dressing.
Ingredients
Makes 8–12 portions
2lbs of phyllo dough (2x recipe kore)
400g | 1lb of feta cheese, crumbled
400g | 1lb of cottage cheese or ricotta
450g | 9 Eggs
250g butter, melted
For a traditional experience, track down a tepsia – a 12” round enamelled pan with 2” high sides. You can usually buy them at European grocery stores. Otherwise use a 9x13” pan for 2” tall sides, like you would for lasagna.
Method
Pre-heat the oven to 350°F.
Make the filling: Crack all the eggs into a large bowl and beat them with a fork until homogenous. Crumble the feta cheese into the mix. Add the cottage cheese. Mix with a fork until combined but lumpy. Set aside.
Butter the pan: Butter your 13x9” pan (or tepsia).
For your first layer: Place a piece of phyllo dough flat across the bottom of the pan so you have a solid base to lift from. You may need to use 2 or 3 pieces. Try to have some of the phyllo come up the sides of the pan.
Add a few tablespoons of the cheese/egg mixture, distributing it across the pan and leaving gaps between the dollops. Drizzle 2 tbsp of butter across the phyllo.
For your additional layers: You will use 2–3 pieces of phyllo per layer. You want to ruffle the phyllo as you place it, trying not to smush or move the cheese. Try to have the phyllo overlap as it comes up the sides of the pan. Dollop cheese and drizzle butter. Repeat until you have used all of the cheese filling, around 4 or 5 layers.
For your final layer: You want to make an attractive set of ruffles then brush the top with any remaining butter.
Bake: Bake for 1 hour until puffed, bubbling, and golden brown.
Serve: Cool for 10–15 minutes before slicing in the pan. Serve warm. But you will also eat it cold from the fridge in the middle of the night (also great).
