Lazy Layered Cheese Pie
An ultra-easy cheese pie made with store-bought phyllo and a simple feta-and-egg filling, ready in just 50 minutes.
- Prep5 min
- Cook45 min
- Total50 min
- DifficultyEasy
- Servings8
This is the pie for those days when you want something homemade and satisfying without spending hours in the kitchen. With only a handful of ingredients and no rolling or folding, you can have a golden, crispy phyllo pie with a creamy cheese center.
The trick is to crumple the phyllo sheets rather than lay them flat, which creates lovely crunchy layers. The filling is simply feta, grated hard cheese, egg, and milk – whisked together and poured over the first two phyllo sheets. Then you cover with two more crumpled sheets, drizzle with olive oil and water, and bake until perfectly browned.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 350°F on the fan setting. Grease or line a 30×22 cm baking pan.
- In a bowl, combine the crumbled feta and the grated keffalotyri cheese.
- Add the egg beaten with the milk, season with pepper, and mix the filling well.
- Crumple the first phyllo sheet loosely and place it in the pan, letting the edges come up the sides. Drizzle with some olive oil.
- Repeat with the second phyllo sheet, crumpling and drizzling with oil.
- Spread the cheese filling evenly over the two phyllo sheets.
- Cover the filling with the third phyllo sheet, crumpling it loosely on top, and drizzle with a little olive oil.
- Top with the fourth and final phyllo sheet, again crumpled loosely.
- Sprinkle a few drops of water over the top and pour the remaining olive oil evenly over the pie.
- Bake on the middle rack of your preheated oven at 350°F (fan) for about 45 minutes, until the phyllo is golden and crisp.
💡 Tips
- For extra flavor, add a pinch of dried mint or oregano to the filling.
- Make sure the phyllo is at room temperature so it doesn't crack when crumpled.
- If you like a thicker pie, use a slightly smaller pan.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου