I love tyropita (Greek cheese pie) no matter what type. All that cheesy, gooey goodness tucked away in flaky phyllo gets me every time. And though there are a few well known tyropita basics in Greek cuisine, the possibilities are truly endless. There’s the classic Feta cheese tyropita; then there is the “cut a few corners and still get a delicious tyropita“; and there is even the “throw anything you’d like in,” i.e. artichokes to get an Agginarotyropita instead.
And then, of course, there are the countless choices in cheeses. One of my husband’s favorites is Kaseri, a creamy, mild, mostly sheep’s milk, semi-hard cheese. Pale yellow Kaseri has an almost buttery taste and if you don’t have a local Greek market/store to easily purchase traditional Greek products such as Kaseri from, I urge you to visit Titan Foods, one of Astoria’s largest Greek food markets. On their site you’ll find most of everything you would in store: from cheeses, to olives, oils, pastas, phyllo, herbs and spices, canned Greek specialties and traditional confections from Halva to loukoumia.
Back to my original point: my husband loves Kaseri and as such adores Kaseropita. I’ve, for some very odd reason, though never made Kaseropita here at home. So last week I went in search of a Kaseropita recipe across this wide-tangled-web known as the Internet and it took a little bit of tweaking before I found what I was looking for (you will always find a ton more recipes plugging in the actual Greek search terms–use Google Translate to help you along). Luckily I also came across this great Greek food blog in my search, Syntages apo Spiti, which I instantly added to my blogroll. Their Θρακιώτικη Κασερόπιτα instantly caught my eye and that was the Kaseropita recipe I finally went with. The process: fairly simple. The result: superb. We really enjoyed this tyropita and I will likely make it again and again.
Greek Kaseri Cheese Pie — Κασερόπιτα
Slightly adapted from a recipe on Syntages … apo Spiti
6 sheets of thick Phyllo
1/3 cup olive oil
1 cup milk
1/2 teaspoon baking powder
1 lb. Kaseri, grated
2 tablespoons oil mixed with 3 tablespoons milk, for brushing the top layer of phyllo
Preheat oven to 375 degrees. Lightly grease the bottom of a 13×9-inch baking dish.
Place the Kaseri, 1/3 cup oil, 1 cup milk, eggs and baking powder in a large bowl. Mix until well combined. Place one sheet of phyllo in the bottom of the pan, wrinkling/bunching it to fit. Spoon 1/5 of the cheese mixture over. Top with another sheet of phyllo in the same manner and spoon another 1/5 of the original cheese mixture over. Repeat until you’ve layered all the cheese mixture and topped with the 6th sheet of phyllo. Brush the top with the oil/milk mixture and bake until golden and bubbly. Cool at least 15 minutes before serving. (Best served warm or at room temperature.)