Cheese Pie Recipe: Kozani-Style Coiled Tyropita

Channel your inner baker with this coiled version of Greece's famous tyropita, or cheese pie.


Chef: Nena Ismirnoglou

Preparation & Cooking time: 20 min + 1 hour

Serves: 6

Preparation

In a deep bowl, combine the feta, olive oil and freshly ground pepper until mixed well. (For a creamier outcome, combine these ingredients in a blender using the whisk attachment.)

Preheat the oven to 180°C and grease the pan with some olive oil.

Open up a sheet of filo on a smooth surface, lightly oil it with a basting brush, and spread two or three heaping tablespoons of the filling mixture out along the length of the longer side (leaving a space of 2cm from the edge).

Roll the filo, forming it into a long, thin sausage-like roll. Place it all around the inside of the pan.

Repeat this process with the remainder of the filo sheets and filling.

Place each successive roll in the pan, picking up where the previous one left off, thus forming a spiral that ends up in the center of the pan.

Coat the top with olive oil and bake for one hour, or until the filo becomes golden and crispy.

You can check on the pie by carefully lifting its edge with the help of a spatula.

When done, remove the pie from the oven, let it cool down from hot to warm, and then serve. 

This recipe was first published in Greek on gastronomos.gr

Ingredients

  • 6-8 ready-to-use country-style filo sheets
  • 800g feta
  • 70ml olive oil + 50ml extra for greasing the pan and the filo sheets
  • Freshly ground pepper to taste


Read More

Editor's Pick

Christmas Recipes: Classic Melomakarona and Kourabiedes

At this time of year it is traditional in Greece...


Greece Is Blog Posts

An Easter to Remember

BY Pavlos Zafiropoulos

“Can I have the lamb’s teeth?” Haris, a close family...

read more >

Social Distance on a Greek Island in the COVID-19 Pandemic

BY Lisa Radinovsky

This post was originally published on the blog...

read more >

Coronavirus Diary: Life in Athens in Times of (Another) Crisis, Day 31

BY Gigi Papoulias

Editor’s note: The following has been taken from...

read more >