Mediterranean🍞 Bread & bakery

Feta Cheese Pie

Name: Feta Cheese Pie
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: ~100 g Butter; ~3 tbsp Flour; ~2 cups Milk; to taste Nutmeg; to taste Salt; to taste Black pepper; ~150 g Cream cheese; ~300 g Feta cheese; 2 Egg yolks; 9 sheets Phyllo sheets; ~½ cup Soda water

⏱ 75 min

A unique twist on the classic Greek cheese pie, using Akis's grandmother's recipe. This version is enriched with a rich béchamel sauce made with feta and cream cheese, layered between crispy phyllo sheets for an incredibly cheesy, airy, and crispy pie.

Adapted from a video by Akis Petretzikis

Feta Cheese Pie | Baking With Akis

Watch on YouTube

Ingredients

ButterFor roux and brushing phyllo~100 gest.
FlourFor the roux~3 tbspest.
Milk~2 cupsest.
Nutmegto taste
Saltto taste
Black pepperto taste
Cream cheese~150 gest.
Feta cheese~300 gest.
Egg yolks2
Phyllo sheetsAbout 9 sheets total: 7 for the base, 2 for the top9 sheets

Steps

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1
Melt the butter, then whisk in the flour to make a roux. Don't overcook it or it will brown — you want it to stay pale.
2
Gradually whisk in the milk in batches, stirring well after each addition. It will first form a thick paste, then loosen with some lumps. Once the milk is fully absorbed, stir in a bit more butter to finish the béchamel base.
3
Keep cooking the béchamel until you see small bubbles forming, confirming the flour is fully cooked, then remove from heat.
4
While the béchamel is still very hot, season with nutmeg, salt and pepper, then stir in the cream cheese until completely melted into a thick, chewy texture.
5
Stir in the feta cheese, then let the mixture cool down slightly so the egg yolks won't scramble when added.
6
Once cooled, mix in the two egg yolks thoroughly — they will help thicken the filling as it bakes. The filling is now ready.
7
Lay one phyllo sheet in the bottom of the baking pan, brush with melted butter, then fold and crinkle it to create an airy texture. Repeat this process to build up seven layers at the bottom.
8
Pour the prepared cheese filling evenly over the phyllo base.
9
Repeat the fold-and-butter technique to layer six more phyllo sheets over the filling, then finish with two final sheets on top.
10
Pour the remaining melted butter over the top of the pie, making sure it spreads evenly.
11
Score the top of the pie with a knife, not cutting all the way through, so excess moisture from the filling can escape through the slits while baking.
12
Pour soda water over the entire pie — this is the secret to making it extra crispy and juicy. Let it rest for 5-10 minutes if you have time, though it will still work well if you bake it right away.
13
Bake in a preheated 190°C (fan) oven for about 1 hour, until golden and crispy on top.

Feta Cheese Pie

Ingredients

Steps

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