Greek cuisine · Dough, Pasta & Rice

Kasseropita

Phyllo pastry pie with tangy kasseri, eggs and milk, baked crisp and cheesy in the oven.

Ingredients · for 6 servings

• 400 g phyllo dough
• 400 g kasseri (or young gouda as substitute)
• 150 g feta
• 4 eggs
• 250 ml milk
• 100 ml olive oil
• 1 tsp dried oregano
• 1/2 bunch flat-leaf parsley
• 1 tbsp breadcrumbs
• Salt, pepper

Instructions

1. Take the phyllo out of the fridge 30 min. before working with it and keep it ready under a damp towel, so the sheets don't turn brittle.
2. Coarsely grate the kasseri, crumble the feta and mix both with the finely chopped parsley, the oregano and plenty of pepper.
3. Whisk three eggs with 150 ml milk and stir into the cheese mixture, until a thick, easily spreadable filling forms; salt only sparingly.
4. Brush a 30 cm pan with olive oil, lay in half the phyllo sheets one by one and brush each sheet thinly with oil; sprinkle the breadcrumbs on the top sheet.
5. Spread the filling evenly, cover with the remaining oiled sheets, tuck in the edges and score the surface into diamonds down to the filling.
6. Whisk the last egg with the remaining milk, pour over the pie and bake at 180°C top/bottom heat 40–45 min., until the surface is deep golden brown and crisp; let rest 15 min. and serve.