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Kaseropita Tiropita Using Kaseri Cheese

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Ingredients

Adjust Servings:
500 g phyllo pastry (if you are lucky enough to get the 'country-style' pastry, go for it, otherwise, regular phyllo will)
200 g butter, melted
600 g grated kasseri cheese (you could use grated gouda or swiss)
200 g grated kefalotiri (you could use grated parmesan or regato)
1 liter milk
4 extra-large eggs (go for 5 large)

Nutritional information

261.6
Calories
151 g
Calories From Fat
16.8 g
Total Fat
9.3 g
Saturated Fat
103.6 mg
Cholesterol
292.8 mg
Sodium
20.9 g
Carbs
0.6 g
Dietary Fiber
0.2 g
Sugars
6.7 g
Protein
130g
Serving Size

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Kaseropita Tiropita Using Kaseri Cheese

Features:
    Cuisine:

    Lucky me! The annual Greek Festival was two weeks ago and this year they had a booth seling Greek cheeses and condiments. I was able to get everything needed for this recipe and have made it twice since! Everyone loves this! Thanks, Ev!

    • 130 min
    • Serves 15
    • Easy

    Ingredients

    Directions

    Share

    Kaseropita (Tiropita Using Kaseri Cheese), Another version of the traditional Greek Cheese Pie (Tiropita) , Lucky me! The annual Greek Festival was two weeks ago and this year they had a booth seling Greek cheeses and condiments I was able to get everything needed for this recipe and have made it twice since! Everyone loves this! Thanks, Ev!, Another version of the traditional Greek Cheese Pie (Tiropita)


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    Steps

    1
    Done

    In a Large Metal Baking Pan (i Don't Have Measurements- Approximate at About 15x12-Inch and Anything Close), Layer 1/2 of Phyllo Sheets, Brushing Each One Generously With Butter Before Adding Next, and Staggering Across Pan to Get All Corners Covered.

    2
    Done

    Combine Cheeses Well and Place in Pan.

    3
    Done

    Spread Out Evenly.

    4
    Done

    Cover With Remaining Phyllo Sheets, Brushing Each One Generously With Butter Before Adding Next, and Staggering Across Pan to Get All Corners Covered.

    5
    Done

    Tuck in Loose Edges and Brush Top of Pastry Generously With More Butter.

    6
    Done

    With the Tip of a Pointy Knife, Mark Lines Where You'll Eventually Want to Cut the Pieces Once Baked.

    7
    Done

    These Act as Steam Vents.

    8
    Done

    Make Sure You Don't Cut All the Way Into Bottom Layer of Pastry- You Just Want to Cut Through the Top Layer.

    9
    Done

    Pour Over Any Remaining Butter.

    10
    Done

    Combine Milk With the Eggs and Beat Well.

    11
    Done

    Pour Over Pastry and Allow to Sit, at Room Temperature For 30 Minutes to Absorb the Custard.

    12
    Done

    Preheat Oven to 375f (190c).

    13
    Done

    After 20 Minutes, Place Pastry in Oven and Bake Till Golden-Brown on Top.

    14
    Done

    For the Last 10 Minutes of Baking, Place Pan on Floor of Oven to Ensure a Crisp, Properly-Baked Bottom Crust.

    15
    Done

    Allow to Cool For at Least 15 Minutes Before Cutting Pieces.

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    Michael McKenzie

    Grill master known for his perfectly cooked and tender meats with smoky flavors.

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