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Crispy and juicy with 4 types of cheese


  1. Remove the seeds from the tomatoes and chop them finely

  2. Finely chop the onion and pepper

  3. Saute the onion in hot oil, gradually add the pepper, garlic, tomato puree, sauce, ketchup, chopped tomato, all spices, salt and pepper and half a glass of water. Boil until you have a rich sauce.

  4. Finely chop and place in a bowl the cheeses and ham, the grated mizithra (or paremsan), the chopped spring onion, the eggs and the black pepper and mix.

  5. Preheat the oven at 180 degrees Celcius without the fan.

  6. Place two sheets from the filo pastry in a greased pan and brush olive oil on them.

  7. Add a little filling and sauce

  8. Place a sheet on top and oil it.

  9. Spread the rest of the filling and sauce and cover with two leaves which you greased.

  10. Score the pieces

  11. Bake for 1 hour and 10 minutes on the bottom shelf. 30 minutes before it is ready, take it out and score the pieces all the way down so that it cooks better.


6 sheets of filo pastry

Olive oil to brush

For the filling:

400 g grated cheese mix of your choice

150 g cooked smoked ham

2 eggs

1 spring onion

For the sauce:

350 g fresh tomatoes

30 g ketchup

150 g strained tomatoes

1 tablespoon tomato puree 

200 g onions, finely chopped

1 red bell pepper, finely diced

1 tsp. each oregano, thyme, sweet paprika powder

½ tsp black pepper

½ tsp chili flakes (optional)

2-3 cloves of garlic finely chopped

½ glass of water 


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