Cheese Pie with Homemade Filo Pastry

Disclaimer: This was my first attempt at making filo pastry.

Result: Very satisfying!

I chose to use the pastry for a cheese pie. Surprise 1.

And I used feta cheese. Surprise 2.

Oh, come on, there is no surprise here. I am Greek. Cheese pie is a huge tradition for us. It’s our breakfast, lunch and dinner. And I don’t think I need to actually explain why I used feta.

Because it rocks and rules. That’s why!

I’ll have to admit everything became so much easier for me once I got the stand mixer.

Hello dough hook!

Add all the ingredients in the bowl of the stand mixer and use the hook adjustment to mix them. You can obviously do this with your hands. Work the dough for around 5min. It should be soft but not sticky at the end. If it is just add a bit of flour to correct it.

Place it on a floured surface and cut it in two. Roll out the one piece at approximately 50cm (20 inches) diameter. Put a plate (or something else) of about 20cm (8 inches) diameter on the center of it. Spread the soft margarine on the dough with your fingers.

Using the knife, slice radially the pastry 8 times. Remove the plate and start folding the pieces diagonally one on top of the other. Sprinkle some flour on the last top one and place them in the fridge.

Do the same with the second piece. Store also in the fridge.

After 30min remove the dough from the fridge, and roll out one of them – in a well floured surface – a bit larger than the oven tray. Add a few drops of olive oil in the tray and brush them around. Place the rolled out filo pastry inside.

Preheat the oven to 180ºC (350ºF).

For the filling: Fry the onions and leek in a bit of olive oil until they are soft and translucent. Let them cool and mix in the semolina. This will absorb any residual liquids that would make the pie soggy.

Cut the feta cheese in pieces and mix with the beaten eggs. Season with pepper.

Mix everything together.

Add the filling on the rolled out pastry in the tray. Cover with the second filo. Pinch the sides closed. Brush some olive oil on top and off in the oven it goes!

Bake for approximately 1h.

And the result is golden brown deliciousness…

You can let it cool before eating it. Or you can be me. Willing to burn tongue and fingers in order to taste it.

After the first day I store it in the fridge. And then microwave it a bit.

But it’s very common for us to eat it cold as well.

As I told you: breakfast, lunch and dinner!

Have a nice day!

Ingredients

(Recipe slightly adapted from Argiro – in Greek)

For the filo pastry

500g (17.6 oz) all-purpose flour

3 tbsps olive oil

1 tbsp wine vinegar

1 tsp salt

1 cup of lukewarm water

Vegetable shortening (margarine) for spreading on the filo, room temperature

For the filling

3 tbsps olive oil

1 leek

A bunch of green onions (or 2-3 bulbs if they are large)

1 tbsp semolina

2 eggs

500g (17.6 oz) feta cheese

Quick Instructions

Add all the ingredients in the bowl of the stand mixer and use the hook adjustment to mix them. You can obviously do this with your hands. Work the dough for around 5min. It should be soft but not sticky at the end. If it is just add a bit of flour to correct it.

Place it on a floured surface and cut it in two. Roll out the one piece at approximately 50cm (20 inches) diameter. Put a plate (or something else) of about 20cm (8 inches) diameter on the center of it. Spread the soft margarine on the dough with your fingers.

Using the knife, slice radially the pastry 8 times. Remove the plate and start folding the pieces diagonally one on top of the other. Sprinkle some flour on the last top one and place them in the fridge. Do the same with the second piece. Store also in the fridge.

After 30min remove the dough from the fridge, and roll out one of them – in a well floured surface – a bit larger than the oven tray. Add a few drops of olive oil in the tray and brush them around. Place the rolled out filo pastry inside.

Preheat the oven to 180ºC (350ºF).

For the filling: Fry the onions and leek in a bit of olive oil until they are soft and translucent. Let them cool and mix in the semolina. This will absorb any residual liquids that would make the pie soggy. Cut the feta cheese in pieces and mix with the beaten eggs. Season with pepper. Mix everything together.

Add the filling on the rolled out pastry in the tray. Cover with the second filo. Pinch the sides closed. Brush some olive oil on top and put it in the oven.

Bake for approximately 1h.

Advertisements

34 thoughts on “Cheese Pie with Homemade Filo Pastry

  1. johnnysenough hepburn

    Wow! I’m impressed at your first attempt. I’ll never forget having to make puff pastry from scratch whilst going through catering college – the first and last time! I’ll buy shop-bought, thanks. Love the idea of the filling. Can’t believe I’m saying this, don’t think I’ve ever bought filo before.

    Reply
    1. Villy Post author

      Well, I’m not making it every time… It takes long for after work, so sometimes I buy the brisee dough.. But in weekends I do it. Thanks 🙂

      Reply
  2. ChgoJohn

    Do you hear that, Villy? That sound you hear is me, clapping. I am so impressed that you made you own filo pastry. Good for you! And your cheese pies look so very good. Making my own filo is just not going to happen, I’m not skilled enough. I will, however, use your recipe for the cheese filling. It’s just too good to pass up!

    Reply
    1. Villy Post author

      Thanks for the clap 🙂 . I’m sure you are skilled but I understand that for some things it’s great to be able to buy them ready!

      Reply
  3. ΕΛΕΝΑ

    Aνοιξες και φύλλο με τα χεράκια σου, μα τι χρυσοχέρα είσαι εσύ!
    Υπέροχη η τυρόπιτά σου, και ζεστή και κρύα τρώγεται μια χαρά!
    Φιλιά!

    Reply
  4. Ερμιόνη

    Βασιλική μου πραγματικά απόλυτα επιτυχής η πρώτη σου προσπάθεια για άνοιγμα φύλλου! Ωραίο και ροδοψημένο φαντάζει στις φωτογραφίες σου! Και θα ήταν και τραγανό!
    Και η γέμιση με τη φετούλα, τα πράσα και το σιμιγδάλι μου αρέσει πολύ! Σπιρτόζικη και πεντανόστιμη!!
    Φιλιά πολλά!

    Reply
  5. tanja@the green mixer

    Αυτά είναι! Αρωμα πατρίδας στα ξένα. Είμαι σίγουρη το μίξερ σου κάνει σούπερ-ντούπερ δουλειά, όμως δεν πρέπει να αγνοείς το ελληνικό γονίδιο, την έμφυτη ικανότητα που κουβαλάς που σε βοήθησε να φτιαξεις τέτοια τέλεια πιτα (χεχεχε… δεν παίζει κάποιο ρόλο?)

    Reply
    1. Villy Post author

      Φυσικά και με βοήθησε! Και το θέμα είναι πως η μαμά μου που ανοίγει φύλλο με ξύλινο σκουπόξυλο και κατακουράζεται το κάνει ακόμα πιο νόστιμο… Φφφφ.. Θα το μάθω μια φορά μαζί της..

      Reply
  6. Penelope

    Εξαιρετική!
    Villy το φύλλο σου έγινε πολύ όμορφο έτσι όπως το βλέπω από τις φωτογραφίες. Η μέθοδος αυτή του ανοίγματος δίνει πάντα επιτυχημένο αποτέλεσμα. Γειά στα χέρια σου καλή μου.

    Reply
    1. Villy Post author

      Σε ευχαριστώ πολύ Πηνελόπη! Για πρώτη προσπάθεια και εγώ έμεινα πολύ ικανοποιημένη 🙂

      Reply
  7. Pela

    Βρήκες το ευαίσθητο σημείο μου, κι αυτό είναι μείον μου!! πω πω πω πω πω θέλω όλο το ταψί λέμε!!
    φιλάκια και καλή βδομάδα 🙂

    Reply
  8. Helen Gr

    Και η γέμιση εξαιρετική αλλά και home made fyllo pastry κάνει τη διαφορά.
    Εξαιρετική η προετοιμασία και αναλυτικότατη. Μπράβο!
    Φιλιά.

    Reply
  9. Jasline (Foodie Baker)

    Wow!! You’re really good, the filo pastry looks perfect, and so does the cheese pie! I’ve always liked to use shortcuts when it comes to filo pastry and puff pastry… I do hope I have the courage to try them out one day!

    Reply
  10. lilastaste

    εντυπωσιασμένη πάντα με κάθε νοικοκυρά που ανοίγει φύλλο, αλλά σαν ελληνίδα όπως λες δεν είναι έκπληξη!το έχουμε στο αίμα μας!φιλιά πολλά!καλώς σε βρήκα!

    Reply
  11. Billys

    Hi Nice recipe. Have you ever tried putting a little anthotiro aka ricotta cheese for us here in the US? I hear it tastes better but you have to be stingy because you don’t want it to overpower the feta. I also hear that some people put a bit graviera cheese to give it a little more of different flavor. Just thought I’d throw that out there.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s