Patsavouropita (πατσαβουρόπιτα in Greek) is the name of an easy Greek cheese pie. Its name comes from the word "patsavouri" which means an old rag in Greek. Moreover, the word “patsavoura” is used metaphorically to show that something is old and wrinkled. Since its phyllo is creased, this pie is called patsavouropita.
To make a patsavouropita, you need the following ingredients: phyllo dough, feta, anthotyros, olive oil, eggs, milk, dried mint, and pepper. Anthotyros (Greek: Ανθότυρος) is a traditional fresh cheese you can find at any Greek store. There is a dry and fresh variant of this cheese. For this recipe, always use fresh anthotyros which are white, soft, or medium hard. Its sweet, saltless, and creamy taste balance the saltiness of the feta and reduce the calories. However, if you are into salty flavors, you can only use feta cheese.
This patsavouropita recipe takes only 15 minutes to prepare and around 30 minutes to cook. I usually use a baking pan with a 30-35 cm diameter. For your reference when I mention a cup as a measurement this equals 250 ml.
Patsavouropita - Ingredients
- 1 packet - 15 phyllo sheets – 400 grams
- 300 grams of feta, crumbled
- 300 grams of anthotyros, crumbled
- ½ cup of Greek olive oil
- 3 eggs
- ½ cup of milk (2% fat)
- 1 tablespoon dried mint
- Black pepper, freshly grated
Patsavouropita - How to Make
- Preheat oven to 350°F.
- Take a bowl and mix the two kinds of cheese. Add the mint. Mix well
- Grease the baking pan with some olive oil.
- On your working surface open the phyllo and brush it lightly with olive oil.
- Sprinkle cheese to cover the entire surface.
- Crease it and put it on one side and continue repeating this procedure, adding more next to each other, until the baking pan is filled
- When done, brush the surface with olive oil.
- Beat the eggs with a fork and mix in the milk, salt, and pepper.
- Using a spoon, wet all the phyllo dough.
- Bake for about 25 – 30 minutes or until golden brown on top.