Ingredients with Measurements:
- 1 package of phyllo dough (16 oz)
- 1 cup of crumbled feta cheese
- 1 cup of crumbled kopanisti peyniri cheese
- 1/2 cup of unsalted butter, melted
- 1/4 cup of olive oil
- 2 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
c. Add the crumbled feta cheese and kopanisti peyniri cheese to the egg mixture and stir until well combined.
d. Brush the bottom and sides of the pie dish with melted butter.
e. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
f. Take one sheet of phyllo dough and place it in the pie dish, allowing the edges to hang over the sides.
g. Brush the phyllo dough with melted butter and repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
h. Pour the cheese and egg mixture into the pie dish.
i. Fold the overhanging edges of the phyllo dough over the cheese mixture.
j. Brush the top of the phyllo dough with olive oil.
k. Bake the pie for 35-40 minutes, or until the top is golden brown.
l. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 27g
Saturated Fat: 15g
Cholesterol: 130mg
Sodium: 650mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Instead of kopanisti peyniri cheese, you can use any other crumbled cheese, such as blue cheese or goat cheese.
- Instead of unsalted butter, you can use salted butter or margarine.
- Instead of olive oil, you can use vegetable oil or canola oil.
Variations:
- Add chopped fresh herbs, such as parsley or dill, to the cheese and egg mixture for added flavor.
- Add chopped cooked spinach or kale to the cheese and egg mixture for added nutrition.
- Top the pie with sliced tomatoes or roasted red peppers before baking for added color and flavor.
Tips and tricks:
- Be sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- If the edges of the phyllo dough become too brown during baking, cover them with foil to prevent burning.
- Let the pie cool for 10 minutes before slicing to allow the cheese to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs or sliced tomatoes.
Garnishes:
- Fresh herbs, such as parsley or dill
- Sliced tomatoes
- Roasted red peppers
Pairings:
- Serve the pie with a side salad of mixed greens and a vinaigrette dressing.
- Pair the pie with a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread or breadsticks
Troubleshooting advice:
- If the phyllo dough tears or becomes too brittle, discard it and start with a fresh sheet.
Food safety advice:
- Be sure to refrigerate any leftover pie promptly to prevent the growth of harmful bacteria.
Food history:
- Kopanisti peyniri cheese is a traditional Greek cheese made from sheep's milk and aged in brine. It is known for its tangy, salty flavor and crumbly texture.
Flavor profiles:
- This pie has a savory, salty flavor from the combination of feta cheese and kopanisti peyniri cheese. The phyllo dough adds a crispy, buttery texture.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Greek