art RON SCHWERIN
There are so many different types of cheese pies in Greece, it's unbelievable. I previously included the recipe for small cheese pies (tiropitakia) made with yoghurt dough. Now, here is another cheese pie which is incredibly easy to prepare and is unbelievably light - you almost need weights to keep it on the plate!
Delicious, and - very important - kids love it! In our experience anyway.
Ingredients
10 sheets filo pastry
½ kg full fat anthotiro cheese or 2 cups ricotta cheese
150g feta cheese
2 tablespoons melted butter
1 teaspoon ground cinnamon
2 free range eggs
200ml milk
Preparation
Open the sheets of filo pastry and leave them out to dry and reach room temperature.
Once they have dried, crumble the filo pastry into small pieces and put them in a mixing bowl.
Add crumbled feta and crumbled anthotiro or ricotta and mix them with the filo.
Beat the eggs thoroughly and add the cinnamon, milk and melted butter to the eggs.
Add the egg mixture to the filo mixture and mix using your hands.
Butter a shallow, medium size oven dish and put the mixture in it.
Level it with your hands.
Bake in a pre heated oven at 180 degrees C for 40 minutes or until golden brown.
Remove from the oven and cut into portions (see photo).
There are so many different types of cheese pies in Greece, it's unbelievable. I previously included the recipe for small cheese pies (tiropitakia) made with yoghurt dough. Now, here is another cheese pie which is incredibly easy to prepare and is unbelievably light - you almost need weights to keep it on the plate!Delicious, and - very important - kids love it! In our experience anyway.
Ingredients
10 sheets filo pastry
½ kg full fat anthotiro cheese or 2 cups ricotta cheese
150g feta cheese
2 tablespoons melted butter
1 teaspoon ground cinnamon
2 free range eggs
200ml milk
Preparation
Open the sheets of filo pastry and leave them out to dry and reach room temperature.
Once they have dried, crumble the filo pastry into small pieces and put them in a mixing bowl.
Add crumbled feta and crumbled anthotiro or ricotta and mix them with the filo.
Beat the eggs thoroughly and add the cinnamon, milk and melted butter to the eggs.
Add the egg mixture to the filo mixture and mix using your hands.
Butter a shallow, medium size oven dish and put the mixture in it.
Level it with your hands.
Bake in a pre heated oven at 180 degrees C for 40 minutes or until golden brown.
Remove from the oven and cut into portions (see photo).
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