30 Minute Greek Cheese Pie With Feta And Anthotyro Recipes

GREEK CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
• Mix feta cheese and eggs together in a bowl for the filling; set aside.
• Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
• Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
• Repeat with remaining phyllo, oil, and filling to assemble the second pie.
• Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.

GREEK CHEESE PIE - TIROPITA

Steps:

• Preheat oven to 350* F.
• Melt the butter in a small saucepan over medium heat.
• Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
• In a large bowl, mix well the crumbled feta, grated cheeses, Philadelphia, thyme, the eggs, and salt and pepper to taste.
• Divide the phyllo pack in half and set one half aside, covered with a damp towel, so it does not get dry. Brush one phyllo at a time with butter, crumple it and place in the pan. Repeat the process until all of the sheets of that half of the pack are done.
• Spread the cheeses mix evenly in the pan. Setting two phyllo sheets aside cover with the remaining half of the package in the same process as before. Brush with butter, crumple, and add to the pan.
• Cover pie with the two buttered phyllo sheets. Gently bring all the phyllo edges into the pan, fold them, almost creating a "phyllo border."
• Score gently with a sharp knife.
• Pour the milk evenly all over the pie. Sprinkle with the sesame seeds.
• Cover with aluminum foil and bake for 10 minutes. Uncover and bake for 30 min or until cooked through, and the top is golden brown.

30-MINUTE GREEK CHEESE PIE (WITH FETA AND ANTHOTYRO)

Steps:

• Before you start making the pie, let the phyllo within its package at room temperature for about 1 hour.
• Preheat oven at 220°C / 428°F.In a mixing bowl, add the rice flour. Start pouring the milk while stirring constantly with a hand whisk until a thick mixture forms. Stir in the Feta and Anthotyro cheese as well.
• Mix together the melted butter with the corn or sunflower oil. Keep aside along with a pastry brush.
• Take a half sheet pan (18 x 13-inch / 46 x 33 cm) or your oven's tray pan and place it on your working surface. Grease the pan well with the butter and oil mixture.
• Unwrap the phyllo from its package and lay it open next to the pan.
• Take two phyllo sheets and place them in the pan. The phyllo should cover the height of the pan on one side. Grease well with the butter mixture again.
• Then add two more phyllo sheets covering the height of the pan on the opposite side this time. Grease again with butter mixture.
• Now add one phyllo sheet covering the center of the pan crossing the other ones and covering one of the uncovered edges of the pan. Grease with butter and add one more phyllo exactly the same way covering the height of the last edge of the pan that was left uncovered.
• Grease with butter and add the filling on top. Spread it evenly with a spoon.
• Place all of the remaining phyllo sheets two by two (no need to cover the edges this time). Greasing well with the butter mixture after every two phyllo sheets. It doesn't matter if they tear or crumble a bit.
• Once you have placed all of the phyllo sheets, overlap and tuck in the edges, to create a pie ending on all sides. Sprinkle all of the remaining butter on top. Add 1,5 tablespoon of water in the bowl or pot you kept the melted butter and scrape any of its leftovers, with the pastry brush. Then drizzle this water all over the pie. With the pastry brush gently tap on top for the phyllo to stick together.
• Thawed the top phyllo's with a knife, dividing into 16 square pieces (don't let the knife reach all the way to the bottom). Bake for about 20 minutes until golden brown on top. Shake the pan a bit to see if the pie moves in the pan, to make sure it's baked at the bottom as well.
• Cut and serve the pie. Once the pie has reached room temperature you may keep it inside your oven or in a food container for up to a day at room temperature (20-25 degrees Celcius). It won't spoil because the feta cheese is salty enough to preserve it. If you have leftovers beyond that, that you need to refrigerate, then you may reheat the pie in the microwave on medium after taking it out of the fridge.