I’ve made this a couple times now. I have many lovely Greek people in my life and of course that means great food. It also means hard work making great food.
I don’t consider myself an amazing cook but this recipe gets amazing reviews. Sharing my latest adaptations in the notes of this one.
400 g feta cheeseOriginal Recipe from Akis Petretzikis
200 g mixed cheeses (I used 2 italian blends; Mozzerella/parmesan, and provolone/mozzerella. This is also good with gruyere and cheddar – just not too much cheddar – could get too oily)
1/4 tsp pepper
1/2 teaspoon(s) nutmeg
300 g strained yogurt
450 g phyllo dough sheet
150 g olive oil (I’m sure I used more)
Preheat the oven to 170 C (340 F) set to fan.
Spread the phyllo dough sheets onto your working surface.
Grease a 28 cm round baking pan with olive oil. (Mine was slightly smaller but luckily tall enough!)
Drizzle one phyllo sheet with olive oil, crinkle it, and add it to the baking pan.
Follow the same process for four more sheets until the base of the baking pan is
Spread the whole filling over the phyllo sheets.
Drizzle one phyllo sheet with olive oil, crinkle it, and add it over the filling. Follow
the same process for four more sheets until the whole filling is covered.
Spread the remaining olive oil and bake for 60 minutes.
Allow 20-30 minutes for it to cool and serve.