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Greek Cheese Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This pie is fantastic either hot or cold. It's great for taking on picnics, or for lunchboxes.

Ingredients

Serves: 8

  • 750 millilitres milk
  • 250 millilitres semolina
  • 1 packet filo pastry
  • melted butter
  • 3 medium eggs
  • 250 millilitres crumbled feta cheese
  • 250 millilitres parmesan cheese (or romano)
  • 250 millilitres grated cheddar cheese
  • 1 tablespoon dried oregano

Method

Greek Cheese Pie is a community recipe submitted by RANjacqui and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the milk in a pot until almost boiling then add the semolina in a stream, stirring with a wooden spoon to prevent lumps forming. Cook over a low heat until semolina is cooked and smooth. Remove from heat and cool slightly.
  • Meanwhile, brush sheets of Filo with melted butter and layer 2/3 of them in the base of a greased medium sized roasting tray, leaving an overhang over the edges. Cover the remaining sheets with a damp teatowel so they don't dry out.
  • Now add the cheeses, beaten eggs and oregano to the semolina mixture and pour into the pie base.
  • Smooth the top and cover with the remaining sheets of Filo brushed with butter, then fold in the overhanging edges, rolling them into a rim around the edge of the pie.
  • Bake in a 180 deg oven for approx 45 minutes, until pastry is golden.
  • Allow to sit for 5 mins before slicing.
  • Additional Information

    If you want, cooked chopped spinach can be added to the mixture with the cheeses to make it a Spanokopita.

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