Greek Cheese Pie
This rustic Greek Cheese Pie is a comforting masterpiece of simple ingredients. The dough is tender and pillowy, while the filling offers a perfect balance of salty feta, sharp Romano, and fresh herbs. It’s incredibly satisfying served hot from the oven, with golden-brown crusts giving way to a molten, cheesy center. Ideal for a hearty lunch, a casual dinner party, or a cozy weekend brunch, this pie pairs beautifully with a crisp tomato and cucumber salad. It’s easy to make, deeply flavorful, and guaranteed to disappear quickly. Whether you’re craving authentic Mediterranean flavors or just want a warm, cheesy comfort food, this recipe delivers every time.
Description
This rustic Greek Cheese Pie is a comforting masterpiece of simple ingredients. The dough is tender and pillowy, while the filling offers a perfect balance of salty feta, sharp Romano, and fresh herbs. It’s incredibly satisfying served hot from the oven, with golden-brown crusts giving way to a molten, cheesy center. Ideal for a hearty lunch, a casual dinner party, or a cozy weekend brunch, this pie pairs beautifully with a crisp tomato and cucumber salad. It’s easy to make, deeply flavorful, and guaranteed to disappear quickly. Whether you’re craving authentic Mediterranean flavors or just want a warm, cheesy comfort food, this recipe delivers every time.
Ingredients
- 3 cups all purpose flour
- 1 cup warm water
- 2 tbl spoons oil
- 1/2 spoon oregano
- a couple of chopped green shallots (can replace with 1/3 white onion)
- 1/3 cup finely chopped parsley
- 2 cups feta cheese , crumbled
- 1/3 cup freshly grated romano cheese
- 1/2 cup whole milk or better still, half & half
- 3 eggs
- salt and pepper to taste
- dried thyme
Directions
- 1 Preheat oven to 400°F (200°C). Grease an 8x12 inch baking pan.
- 2
In a large bowl, combine flour, oil, warm water, and a dash of salt. Knead for 2-3 minutes until the dough is smooth and no longer sticky. Add more flour if necessary.- 3
Divide the dough into 3 equal balls. Cover with a damp cloth and let rest.- 4
In a medium saucepan, combine crumbled feta, grated Romano, chopped shallots, parsley, oregano, thyme, salt, and pepper. Heat gently over low heat, stirring occasionally, until the cheese just begins to soften and meld together. Remove from heat and let cool slightly.- 5
Whisk eggs in a small bowl. Once the cheese mixture has cooled to room temperature, stir in the beaten eggs and milk (or half & half).- 6
Roll out the first dough ball into a rectangle slightly larger than your baking pan. Place it in the pan, allowing the edges to hang over the sides.- 7
Spread half of the cheese filling evenly over the bottom dough layer.- 8
Roll out the second dough ball and place it over the filling. Spread the remaining cheese filling on top.- 9
Roll out the third dough ball and place it on top. Fold the hanging edges of the bottom and top dough layers together to seal the pie.- 10
Prick the top layer several times with a fork to allow steam to escape.- 11
Bake for 45 minutes, or until the crust is golden brown and the filling is set.- 12
Let cool for 5-10 minutes before slicing. Serve warm with a simple tomato and cucumber salad.NoteStorage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Variations: You can add spinach or mushrooms to the filling for extra flavor.
Tips: If you don't have an 8x12 pan, you can make individual mini pies using muffin tins.
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