cheese pie with feta and yoghurt

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THE EXPERIENCE

recipe by:

Madame Ginger

traditional

contemporary

Level of difficulty

Time needed 90 minutes

INGREDIENTS

1 filo pastry pack

0,5kg DODONI feta

0,5kg DODONI sheep’s graviera

200gr. DODONI authentic Greek yoghurt

4 eggs

500ml DODONI fresh milk, 3,5% fat

80 gr. DODONI cow’s butter

olive oil

PREPARATION

Grate graviera and crumble feta into a bowl.
Melt butter and let it aside to cool.

EXECUTION

Whisk in a bowl eggs with yogurt and milk and add pepper.
Mix together the cheese and melted butter and set aside.
Grease a round pan about 26cm.

Lay one sheet of pastry in the tin, brush or spray with olive oil and layer with another sheet of pastry. Continue the process until you have used half of the pastry sheets. Spread the filling mixture evenly on top.
Repeat the layering and oiling process with the remaining filo pastry sheets. Trim away any excess pastry.
Bake in preheated oven at 180°C for 45 minutes or until golden brown.
Allow to cool and serve.

cheese pie with feta and yoghurt

Time needed
90 minutes

INGREDIENTS

1 filo pastry pack

0,5kg DODONI feta

0,5kg DODONI sheep’s graviera

200gr. DODONI authentic Greek yoghurt

4 eggs

500ml DODONI fresh milk, 3,5% fat

80 gr. DODONI cow’s butter

500ml DODONI fresh milk, 3,5% fat

80 gr. DODONI cow’s butter

olive oil

PREPARATION

Grate graviera and crumble feta into a bowl.
Melt butter and let it aside to cool.

EXECUTION

Whisk in a bowl eggs with yogurt and milk and add pepper.
Mix together the cheese and melted butter and set aside.
Grease a round pan about 26cm.