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Lots of cheese, little dough


  1. Grate the cheeses

  2. Crumble the feta with a fork

  3. In a bowl, mix the baking powder, flour and salt and make a well in the center

  4. Add the yogurt, egg and butter to the well

  5. Knead until the dough is smooth and uniform

  6. Cover with plastic wrap and place in the refrigerator for 15 minutes

  7. Mix the cheeses and add plenty of pepper, some cinnamon and the beaten eggs

  8. Preheat the oven at 180° without the fans

  9. Place the dough between two sheets of greaseproof paper

  10. Roll out a thick sheet with the rolling pin

  11. Grease with butter the tray and shape the walls

  12. Place the sheet in the baking tray to cover the walls

  13. Pierce the whole dough well with a fork

  14. Pour the filling onto the dough

  15. Fold the sides

  16. In a bowl with a little milk add an egg and mix

  17. Add some nutmeg and some flour and mix until it becomes a thick paste

  18. Pour the mix over the pie and bake for 45 minutes

  19. Let it rest for 20 to 30 minutes before cutting it


For the dough

500 gr. plain flour

150 g of melted butter

300 g of Greek strained yogurt

1 packet of baking powder (16g)

1 tsp salt

1 egg

For the filling

250 gr. Graviera

250 gr. Anthotyro or Myzithra cheese

250 gr. Feta cheese

2 eggs

a little cinnamon

Plenty of black pepper

For the crust

1 egg

50 ml of milk

3 tbsp flour

a little nutmeg

butter for the pan

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