Kaseropita Tiropita Using Kaseri Cheese
Indulge in the irresistible flavors of Kaseropita Tiropita, a traditional Greek cheese pie made extraordinary with the rich, nutty taste of Kaseri cheese. This savory pie layers delicate, buttery phyllo dough with a creamy filling of grated Kaseri, tangy Feta, and velvety Greek yogurt, perfectly seasoned with fresh dill and a hint of nutmeg. Baked to golden perfection, the flaky crust encases the luscious, cheese-filled center, creating a dish that’s both comforting and elegant. Ideal for brunch, lunch, or as a crowd-pleasing appetizer, this recipe comes together in under an hour and serves up to eight. Whether enjoyed warm or at room temperature, Kaseropita showcases the best of Greek comfort food with its delightful textures and indulgent flavors.
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Recipe Information
Ingredients
- 1 package (approx. 16 sheets) Phyllo dough
- 500 g Kaseri cheese, grated
- 150 g Feta cheese, crumbled
- 200 g Greek yogurt
- 3 large Eggs
- 2 tbsp Fresh dill, chopped
- 0.25 tsp Nutmeg, ground
- 150 g Unsalted butter, melted
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat the oven to 180°C (350°F). Grease a rectangular baking dish (approximately 9x13 inches) with olive oil.
In a large mixing bowl, combine the grated Kaseri cheese, crumbled Feta cheese, Greek yogurt, and finely chopped dill.
In a separate bowl, whisk together the eggs, nutmeg, salt, and pepper. Add this mixture to the cheese filling and stir until combined.
Melt the butter in a small saucepan or microwave. Mix it with 2 tablespoons of olive oil and set aside.
Unroll the phyllo dough and carefully cover it with a damp kitchen towel to prevent it from drying out while assembling the pie.
Lay one sheet of phyllo dough in the prepared baking dish, allowing the edges to hang over the sides. Brush it generously with the butter-oil mixture. Repeat this step with 5 more sheets of phyllo dough, brushing each layer with butter before adding the next.
Spread the cheese filling evenly over the phyllo layers in the baking dish.
Top the filling with another sheet of phyllo dough, brushing it with butter-oil mixture. Continue layering and brushing with butter until you've used up the remaining phyllo dough (approximately 6-8 sheets). Tuck the overhanging edges neatly into the dish to seal the pie.
Using a sharp knife, score the top layers of phyllo into the desired number of servings (e.g., squares or diamonds). This will make slicing easier after baking.
Bake the pie in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and flaky.
Allow the Kaseropita to cool for 10-15 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 580 mg | 45% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
