Grandma Sunday’s Traditional Rhodian Cheese Pie Recipe!
Grandma Sunday made an amazing cheese pie today and I managed to steal her recipe! So share this post quickly before she finds out and deletes this post…
- Filo/phyllo dough (very thin unleavened dough used for making pastries such as baklava)
- 500gr crushed feta cheese
- 400gr traditional yellow salty or mature cheese (kasseri/parmezan), crushed
- 1 cup Greek yoghurt
- 3 eggs
- 1 cup milk
- A pinch nutmeg
- 5 leaves of peppermint
- Olive oil
- A little butter
In a large bowl, beat the eggs with the yoghurt. Add the cheeses, salt and pepper to taste, finely chopped peppermint leaves and mix all the ingredients well. Melt the butter (2 tablespoons) and add to a cup of olive oil. Place half the phyllo dough in a buttered baking pan. Pour in the filling and cover with the remaining phyllo sheets (8 sheets down, 7 up) basting each with a mixture of oil and butter. Using a knife or scissors cut the extra dough over the rim and close the pie, joining the edges from inside. Brush the surface with a beaten egg. Add the glass of milk and cover with sesame seeds. Refrigerate for 2-3 hours. Preheat the oven to 200 C then place in the oven and bake at 180 C for 60 minutes.
Popular dish at Sunday Hotel Rhodes
The Rhodian Cheese Pie is a popular dish here at Sunday Hotel Rhodes and you should expect to find it regularly on our breakfast buffet, our Greek night buffet and available in daily menus at Sunday Restaurant among other great recipes from Grandma Sunday.
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