Home » Feta and Tomato Creased Phyllo Cheese Pie (Patsavouropita) :)

Feta and Tomato Creased Phyllo Cheese Pie (Patsavouropita) :)

Written by Published on Updated on May 25, 2019 in Appetizers

This is the easiest Cheese Pie that anyone can make, even someone who is just starting out in the kitchen.  I had some left over phyllo in the freezer, which I completely forgot about and found it this morning. 🙂  Took me a while to figure out what to do with such limited ingredients, tomatoes, feta and phyllo,  but then I remembered a recipe my mom used to make with tomatoes and Feta cheese. 🙂  

There is always Feta Cheese in the refrigerator, (not original too expensive and hard to find,  but there is something quite similar to Feta Cheese). and a few tomatoes on hand. This pie actually has the taste of Pizza and Greek Cheese Pie (Tyropitta) combined…quite different taste but ohhh so yummy to eat. 

FETA AND TOMATO CREASED PHYLLO CHEESE PIE (PATSAVOUROPITA) 🙂

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Ingredients
  

  • 1 package of Phyllo Sheets
  • 1 kilo Feta Cheese
  • 4 Tomatoes chopped into cubes
  • 1 1/2 cup Milk
  • 3 Eggs
  • 4 tablespoons Semolina
  • 1/2 teaspoon Baking Soda
  • Salt
  • Pepper
  • Oregano optional

Instructions
 

  • Add eggs and salt into a bowl.
  • Whisk eggs until light and fluffy.
  • Add in the Semolina, baking soda and mix.
  • Toss in the cheese, milk, pepper, oregano continue stirring the ingredients together.
  • Have the tomatoes cubed.
  • In a oil brushed baking pan, take one phyllo sheet and crease it to one side of the pan, continue to do this for 6 phyllo sheets.
  • Add in 1 tablespoon of Olive oil, add cheese mixture and top with tomatoes. Continue with the next 6 sheets of Phyllo by creasing each sheet one next to the other. Add cheese mix and top with tomatoes.
  • Continue until you have finished with the last creashed phyllo sheets..drizzle olive oil and just a few drops of water. Use a sharp knife to make a few small holes into the pie before popping it into a pre-heated oven.
  • Bake at 180 degrees for 1 hour or until phyllo is golden brown.

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Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

18 Comments

  1. mistimaan
    March 5, 2018 at 4:31 pm  ·  Reply

    Looks too yummy

  2. jyo
    March 5, 2018 at 5:39 pm  ·  Reply

    Love feta cheese…and love the way how u make the pie…totally perfect Sophie💯

  3. Karin, theaustriandish
    March 5, 2018 at 7:32 pm  ·  Reply

    That looks fantastic – perfect for summer (which will hopefully come soon, although it is snowing right now)

  4. Italian Goodness
    March 5, 2018 at 7:46 pm  ·  Reply

    Looks delicious! Do you think it could turn out fine even by using puff pastry?

    • foodzesty
      March 5, 2018 at 8:28 pm  ·  Reply

      Hi there, I guess you can but it won’t really have the same effect as it does with the Phyllo sheets. But if you try it with Puff pastry let me know how it worked out. 🙂

  5. Lisa@LismorePaperCo.
    March 5, 2018 at 11:54 pm  ·  Reply

    You had me at feta! Looks amazing!

  6. a little Swiss, a little Canadian
    March 6, 2018 at 1:53 am  ·  Reply

    This looks really delicious! Great recipe!😍😋

  7. kasiawrites
    March 6, 2018 at 3:56 pm  ·  Reply

    Sofie that looks yummy! 🤤🤤🤤

  8. dtills
    March 7, 2018 at 12:17 am  ·  Reply

    This is truly beautiful Sophie 🙂

  9. Diana Tyler (Eccentric Muse)
    March 7, 2018 at 9:22 pm  ·  Reply

    Yummy! I have to bookmark this recipe as well.

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