My cheese pie EN

In Greece there are hundreds of pies made of many things. But the queen of all is the cheese pie "tirοpita" and the one that follows is the spinach pie "spanacopita".

The one I make is not the typical pie, which is normally filo pastry with the filling and filo pastry on top, but there are many ways to make a pie.

We can make it in a large tray with a diameter of 32cm or as I did the last time in 2 smaller trays. I used a 30cm diameter tray and a small pyrex. In this case I added 3 eggs and 2/3 cup of milk in the 30cm diameter tray and in the small pyrex 2 eggs and 1/2 cup of milk.

Ingredients:

1 package of filo pastry of 450 g

250g butter

400g feta cheese

125 g mozzarella

150 g provolone

4 large eggs

1 cup of milk

Some salt and pepper

Break the feta cheese and the mozzarella and cut the provolone cheese into small pieces. Add a little freshly ground pepper and mix.  "Divide" the cheeses into portions according to the leaves we have. The last time I made the pie the filo package contained 12 sheets. I divided (with a spoon I made lines to get about the same amount each time) 6 servings.

Spread some butter on a sheet of filo dough (I just pour some butter with the brush), put another on top and spread some butter.

Sprinkle a small amount of cheese on top. Bend the long side of the sheet a little. Fold the sheet like a fan, closing the cheese inside. Fold the first sheet into a spiral shape and place it in the center of a buttered pan. 

I think the following videos will help:

Continue like this (place the rest of the sheets following the previous one to create a spiral) until sheets and cheese are finished.

Spread the remaining butter, on top of  the pie so that it will not dry out.

An hour before baking, mix the milk with the eggs, some salt and pepper and pour over the pie

Bake at 200°C (fan) for 30 'and then 10' with only the resistance below on.