Patsavouropita is one of the many variations of the Greek cheese pie. What is special about Patsavouropita? Its moist rich souffle texture!
My friend Eleni has taught me this recipe.
Ingredients: 500 gr fillo pastry, 1/4 cup of olive oil or butter, 300 gr feta cheese, 250 gr. kefalograviera cheese (you can substitute it with 150 gr. parmesan & 100 gr cheddar), 3 eggs, 600 gr. milk.
- Grease a baking pan (approx. 20 x 40 cm) and line with 3 sheets of pastry, having greased them all separately with a small brush. Do not cut the edges, you'll need the m later on.
- The next sheet of pastry, ungreased, you place it in the pan in a ripply way (it should resemble a carelessly thrown away dishcloth). Do not leave any edges out of the pan. Grate the feta cheese an sprinkle the rippled sheet with a handful of it.
- Continue with the next sheet, ungeased, rippled, and sprinkle with some grated kefalograviera.
- Repeat from step 2 (rippled sheet and cheese) until the cheese is over and you're left with only two sheets.
- Grease them and line them tight above the rest. Now it is time to fold in all the edges.
- Prong the pie with a fork in different places. This will enable it to absorb the milk mixture in the following stage.
- Beat the eggs, blend in the milk and pour the mixture over the pie. It will look "flooded" for a while but do not worry, it will get absorbed.
- Preheat the oven at 200 C and bake it for 45-50 min. It will rise significantly while baking but it will sink again when out of the oven.
it's simply s delicious, nutritious, quickly prepared, low cost snack but also wholesome meal it you add a salad! Congrats Eirini for sharing the receipee.
ReplyDeleteEirini, what about new inputs?? We would like to see suggestins for autumn dishes.
ReplyDeleteGood night!
Voila! This is my favourite autumn favorite deli for the moment. Quick and easy.
ReplyDeleteA salad of juicy delicious Florina red peppers. Of course, you can't get the real thing there, but just buy 30 fleshy red peppers. Wash them, mix some olive oil (half small glass)with two soup spoons of good quality wine white nivegar.Stir and drizzle over the peppers. Bake them in hot oven till slightly brown, if necessary turn them on the other side. Let them cool and then peel, remove stem and seeds. Let them drain overnight or for a few hours. When no more or vry little juice comes out, then mix one glass of pure virgin olive oil with 2 or 3 (according to taste) of the same vinegar used previously add salt and pepper and pour over peppers till oil covers them. Serve them with capers and thin slices of garlic. Simply delicious to accompany a plate of cold meats or roasted meats. Bon appetit!