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4.45 from 18 votes

Greek Cheese Pie With Phyllo And Feta Cheese

Difficulty: Easy
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: Greek
Keyword: cheese, Dinner, feta, filo, lunch, Oven baked
Servings: 6 pieces
Calories: 560kcal


For The Pie Filling:

  • 55 ml extra virgin olive oil
  • 45 grams flour
  • 400 ml fresh milk
  • 270 grams soft feta cheese crumbled

For The Pie:

  • 7 sheets of phyllo pastry or half a package of 450 grams
  • 60 ml extra virgin olive oil
  • 60 ml sunflower oil
  • 1 teaspoon of sesame


  • In a medium-sized cooking pot, whisk the 80 ml of olive oil along with the 65 grams of flour.
  • Cook over high heat for 2 minutes by whisking constantly.
  • Reduce heat to medium and pour the milk. Continue whisking until mixture starts to become creamy (about 2-3 minutes).
  • Add the feta cheese and stir with a wooden spatula (constantly) until all of the feta melts (about 4-5 minutes). Remove from heat and set aside.
  • NOTE: Make sure to scrape the bottom of the pot while stirring so the cream won't get burned.

For The Pie:

  • Preheat oven to 190°C / 374°F. Lay open the phyllo pastry sheets on your working surface and cover them with a tea towel so they won't air-dry.
  • In a small bowl combine olive oil and sunflower oil (this is for greasing the phyllo sheets).
  • With a pastry brush, grease the bottom of a 10-inch round pan, with some of the oil mixture.
  • Add the first phyllo sheet and grease with the oil as well (covering the rest of the phyllo stash with the towel again).
  • Add next phyllo sheet on top of the other creating a cross shape. Grease well.
  • Add two more phyllo sheets in exatly the same way.
  • Fold the excess phyllo edges of the top 2 phyllo sheets inwards (to create a thicker pie bottom). Grease well.
  • Pour the creamy cheese filling into the pan.
  • Add a phyllo sheet on top and grease with oil.
  • Add 2 more phyllo sheets on top of the pie greasing each one very well.
  • Fold the edges of the top phyllo sheet inwards.
  • Cut the remaining excess edges (that hang out of the pan) of the remaining 2 phyllo sheets that are on top.
  • Roll the edges of the cut phyllo sheets inwards to create a nice pie ending.
  • Grease very well with oil and prick a few times with a knife.
  • Sprinkle the sesame on top. Bake for approximately 25 minutes or until the pie gets a nice golden brownish color.
  • Shake the pan to see if the pie is ready. If the pie moves in the pan when you shake it, it means the bottom is cooked as well.
  • Let pie sit at room temperature for about 1 hour before cutting and serving.


Calories: 560kcal | Carbohydrates: 31g | Protein: 13g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Cholesterol: 50mg | Sodium: 718mg | Potassium: 77mg | Fiber: 1g | Sugar: 5g