📝 About This Recipe
Hailing from the rustic kitchens of Northern Greece, Kasseriopita is a luxurious celebration of Kasseri—a semi-hard, sheep's milk cheese known for its buttery texture and mild, nutty finish. Unlike the sharp tang of Feta-based pies, this pita offers a sophisticated, melt-in-your-mouth experience wrapped in layers of shatteringly crisp phyllo pastry. It is the quintessential comfort food, balancing a rich, gooey interior with the delicate crunch of golden-brown dough.
🥗 Ingredients
The Cheese Filling
- 500 grams Kasseri cheese (coarsely grated)
- 100 grams Graviera or Parmesan cheese (finely grated for a salty kick)
- 1/2 cup Greek yogurt (full fat, for creaminess)
- 3 large Eggs (lightly beaten)
- 1/2 teaspoon Freshly ground black pepper
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 tablespoon Fresh mint (finely chopped (optional))
The Pastry and Assembly
- 1 package Phyllo dough (450g, thawed overnight in the fridge)
- 200 grams Unsalted butter (melted and clarified if possible)
- 1/4 cup Extra virgin olive oil (mixed with the melted butter)
- 1 tablespoon Sesame seeds (for topping)
- 2 tablespoons Sparkling water (to splash on top for extra crunch)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Generously brush the bottom and sides of a 9x13 inch (23x33 cm) baking pan with the butter and olive oil mixture.
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2
In a large mixing bowl, combine the grated Kasseri, Graviera, beaten eggs, Greek yogurt, black pepper, and nutmeg. Stir until well incorporated. Avoid adding salt, as the cheeses are naturally salty.
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3
Carefully unroll the phyllo pastry and cover it with a slightly damp kitchen towel to prevent it from drying out and becoming brittle while you work.
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4
Lay one sheet of phyllo into the prepared pan, allowing the edges to hang over the sides. Brush lightly with the butter-oil mixture.
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5
Repeat this process with 6-7 more sheets of phyllo, rotating them slightly so all corners of the pan are covered, brushing each layer with butter as you go.
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6
Spread the cheese mixture evenly over the phyllo base, smoothing it out with a spatula to reach the edges.
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7
Fold the overhanging edges of the phyllo back over the cheese filling to create a rustic border.
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8
Layer the remaining 5-6 sheets of phyllo on top, brushing each one with butter. For the top layer, try to fit the sheet exactly to the pan size or tuck the edges neatly down the sides.
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9
Using a very sharp knife, score the top layers of phyllo into squares or diamonds. Do not cut all the way to the bottom; this allows steam to escape and makes serving easier later.
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10
Brush the top generously with the remaining butter. Sprinkle the sesame seeds evenly across the surface and splash the two tablespoons of sparkling water over the top for a lighter, crispier crust.
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11
Bake in the center of the oven for 45-50 minutes, or until the pastry is a deep golden brown and has puffed up beautifully.
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12
Remove from the oven and let the pie rest for at least 15 minutes before cutting through the scored lines. This allows the cheese to set so you get clean, beautiful slices.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator, never on the counter, to prevent the sheets from sticking together. Use a pastry brush to 'dab' rather than 'swipe' the butter to avoid tearing the delicate phyllo. If you can't find Kasseri, a mix of Provolone and mild Gouda is the best substitute for that signature melt. Don't skip the resting period; the filling needs time to firm up or it will run out when sliced. For an even richer flavor, use high-quality cultured butter.
🍽️ Serving Suggestions
Serve warm as an appetizer with a glass of chilled Assyrtiko white wine. Pair with a crisp Greek salad (Horiatiki) to cut through the richness of the cheese. Enjoy a slice for breakfast alongside a strong Greek coffee. Drizzle a tiny bit of Greek honey over a warm slice for a sweet-and-savory 'Saganaki' style twist. Serve as a side dish to roasted lamb or lemon potatoes.