This Greek pie is called 'Patsavouropita' and translates to 'old rag pie'. There are two versions, the salty and the sweet one and I've already tested both. Today I'm showing you the salty cheese pie. It's really simple and quick, brilliant even, with a surprisingly tasty outcome. My husband witnessed the whole process but he still found it hard to believe how good it was with minimal effort. It's perfect as an appetiser, snack, for picnic or a trip, anything you need, really.
The thickness of the pie depends on the size of the baking sheet. The first time, I made a rather thick pie, using a 30x20cm sheet. Now, in this video and in the pictures I used a regular 35x25cm oven sheet. I liked the thinner pie better, but my husband prefered the first one. So, you can adapt it to your preferences and possibilities...
I'd say this is the super-easy version of the mother-in-law pie, they are similar in taste and texture but the quantity ratios will be different. The sweet version of this recipe will come soon, I promise you it will be worth the waiting!
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Thaw the filo sheets 30-60 minutes in advance, if you are using frozen filo pastry. Or use them right away if they are not frozen.
Just remove the roll of sheets from the packet and cut into slices, about 1cm thick.
Line with parchment paper a 35x25cm with slightly higher borders baking sheet.
Transfer sliced pastry to the sheet.
Unfold the pastry slices with your hands and line the sheet with an even layer of pastry.
It might be a bit difficult to do this, because of the parchment paper which might slip. You can grease the sheet with some oil to keep the paper in one place or you can fasten it with your hands in the process.
Pour over some oil or melted butter.
Sprinkle with chopped parsley or dill.
Crumble the white cheese over the pastry.
Carefully slip your fingers and move the pastry around, don't insist too much, just make sure the cheese is evenly spread.
In a bowl, combine 5 eggs, 700ml milk, salt and a little ground pepper.
Pour this mixture evenly over the filo and allow to blend and puff for 15 minutes.
After 15 minutes, sprinkle with sesame seeds and bake in the preheated oven to 200 degrees C for 30-40 minutes.
When it's nice golden brown, remove from the oven and let cool.
Cut into medium slices or slabs.
See what it looks like inside - the sheets are visible, but moist and flavourful, different than an omelette.
If you use a smaller baking sheet, the pie will be thicker and might be denser.
It's good either warm or cold. The children too were delighted, so don't hesitate to try it.
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