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Recipe Category / Savory pies and Tarts

Feta Cheese Pie

Feta Cheese Pie

Method

  • Preheat oven to 190* C (370* F).
  • Heat the butter in a pot just until it melts, do not let it burn. As soon as it has melted, add the flour and start mix with a hand whisk.
  • Add the milk in small batches while whisking continuously. Wait for each batch of milk to be completely incorporated into the mixture before adding the next one. This way no lumps will form. Repeat process until all of the milk has been added. Let the béchamel sauce simmer for a bit and add a generous amount of freshly ground pepper and nutmeg.
  • Add the grated gruyere cheese and stir with a spatula. As soon as the gruyere melts and is combined, add the feta cheese. Stir.
  • Taste and adjust salt and pepper, if needed.
  • Add the eggs and stir to combine. Set aside until needed.
  • Grease a 30x10 baking pan. Spread one sheet of phyllo on the bottom of the pan and drizzle with melted butter. Do not brush the phyllo directly with your pastry brush because it won't give you the crunchy result you want.
  • Divide package of phyllo dough in half. Set one half aside covered with a damp towel so they don’t dry out.
  • So drizzle each phyllo with melted butter, roughly fold together and add to the baking pan. Repeat process until this half of the phyllo dough has been added, all roughly folded and set one next to the other, gently in the pan.
  • Pour the béchamel sauce carefully over the folded phyllo dough without pressing on them or flattening them.
  • Repeat the same process with the remaining half of the phyllo dough that was set aside, apart from 2 sheets which should be added spread out, as a top layer.
  • Score pie and pour soda water over it. Set aside for 5 minutes.
  • Bake for 60 minutes, until phyllo is golden and crunchy.

Tip

The eggs are added to the béchamel sauce last, for 2 reasons. One is so that we are able to taste it and check the seasoning and the other is so that the mixture is not that hot to cook the eggs!
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Nutritional
Chart

Nutrition information per portion

434
Calories (kcal)
22 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

24.8
Total Fat (g)
35 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

15.6
Saturated Fat (g)
78 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

28.4
Total Carbs (g)
11 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

5.1
Sugars (g)
6 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

23.6
Protein (g)
47 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.5
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

2.5
Sodium (g)
42 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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