Kaseropita is one of the most delicious Greek cheese pies that you could ever taste. Although I am in love with tiropita, the feta cheese pie, I can never forget my childhood pie "love", the delicious kaseropita.
Having all those memories, I decided to make a kaseropita for my kids just to see their reactions. It was not a surprise to me that they just loved it. Unlike feta cheese, kaseri, which is the main ingredient of this pie, adds a sweet flavor. What is even greater is that it is really easy and quick to make it.
It is so easy and quick to make that in Greece that it is called kaseropita "tis timbalas" which literally means the kaseri pie of the lazy household. But don't be fooled. This homemade and authentic kaseropita fits perfectly on your table, any time of the day for any occasion.
To make a kaseropita you will need to following ingredients: phyllo dough, kaseri, fresh milk, eggs, Greek olive oil, and pepper. If you want to make this cheese pie a bit spicier, you can add some graviera cheese.
Kaseri is a type of Greek cheese that is commonly used in traditional Greek cuisine. It is a semi-hard cheese that is made from sheep's milk or a combination of sheep's and goat's milk. It has a tangy and slightly salty flavor, and it is often used in other Greek dishes such as saganaki (a fried cheese dish), and spanakopita (spinach and cheese pie). Kaseri cheese can be found in most Greek specialty food stores or in the cheese section of some supermarkets. It is a versatile cheese that can be used in a variety of dishes or enjoyed on its own with some bread and olives.
This kaseropita recipe takes around 20 minutes to prepare and more than one hour to cook.
Kaseropita - Ingredients
- 500 g of milk
- 3 eggs
- 500 g of kasseri cheese, grated
- 500 g of graviera cheese, grated
- Black pepper
- 100 g of olive oil, for brushing phyllo + extra for serving
- 600 g of the phyllo dough sheet, fresh
Kaseropita - How to Make
- Start this kaseri cheese pie by mixing the cheeses in a bowl.
- Take another bowl, and break the eggs.
- Add the milk and plenty of freshly ground pepper.
- Add most of the olive oil. Beat the materials with the wire to get a homogeneous mixture and set it aside.
- Grease a baking pan with some olive oil and spread 5 sheets of phyllo dough radially in the pan without oiling them. Make sure the phyllo dough sheets protrude from the pan all around.
- Sprinkle half the grated cheese mix over the entire surface of the sheet.
- Lay 3 sheets in between without oiling them. Crumple them lightly, by squeezing them.
- Sprinkle with the remaining grated cheese mix.
- Cover the filling with the phyllo dough sheets that protrude from the edge of the baking pan, turning them over on the filling of the kaseropita pie.
- Cover the kaseropita pie with the remaining crust sheets and insert the excess phyllo dough sheets out of the pan, pushing them with a soft spatula all around to get under the Greek kaseri pie.
- Cut the kaseropita with a sharp knife to the middle of the pie. Be careful not to cut its sheets up to the bottom.
- Preheat the oven to 180° C.
- Mix again the milk/eggs mixture and pour it slowly so that the pie absorbs it properly all the way inside.
- Allow it to rest for around 10 minutes and sprinkle it with the remaining olive oil.
- Sprinkle with your fingers, a few drops of water all over its surface.
- Bake for about 55 minutes until it gets a golden brown and its surface is crispy.
- Remove from the oven and allow it to rest for about 10 minutes before serving.