Greek  Cheese Pie

Servings :

Total Time:

12 people

1 hour


14 oz (400g) feta cheese ideally barrel aged Greek feta 5 ½ oz (150g) garlic and herb cream cheese 3 tbsp Parmesan cheese , grated 4 tbsp Greek yogurt or sour cream For the Pastry 16 sheets phyllo pastry (allow for 20 in case you need them) ½ cup (115g) butter , melted or as needed (see notes) ¼ cup (60ml) club soda 2 tbsp sesame seeds , optional

Step 1

Make the filling. Place the feta cheese, garlic and herb cream cheese, grated Parmesan and yogurt in a bowl. Use a pastry cutter or large fork to crumble the feta and mix all the ingredients together.

Step 2

Brush the pan with melted butter. Add one sheet of phyllo over the base, overhanging the side of the pan. Dip your pastry brush into melted butter and drizzle sparingly over the phyllo. Add a second sheet of pastry over the first, repeat the butter drizzle and add a third. Cover the pan loosely while you make the filling.

Step 3

Lay a sheet of phyllo on your worktop and drizzle with butter. Scatter some of the filling over it and add another sheet over the top. Press down lightly with your hands. Drizzle with butter then scrunch the pastry into a concertina shape (pleat).

Step 4

Repeat this three more times to have a total of four pleated phyllo strips. Place them in the pastry lined pan and drizzle with a bit more butter. Dip your hands in a bowl of sparkling water and spatter the pastry with it.

Step 5

Fold the overhanging sheets of phyllo over the top to encase the filling, lightly drizzling with butter as you go. You will need to have three to four sheets of pastry in total layered on top of the cheese pie.

Step 6

Score the top of the pie with a sharp knife to make it easier to slice later. Drizzle with the butter and a little sparkling water. Scatter with sesame seeds and bake for 40-45 minutes or until the pastry is golden and crisp.

Step 7

Cool slightly before slicing and serve as an appetizer, lunch or snack!

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