| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 548 | 33g | 15g | 40g |
| sugars | fibre | protein | salt |
| 3g | 2g | 22g | 1.63g |
Why I Love Greek Greek Cheese Pie (Myzithropita)
When it comes to versatile dishes that satisfy a craving for something rich and cheesy, the Greek Cheese Pie, or Myzithropita, tops the charts. Despite my Colorado roots and the game meats or trout dishes that have become my expertise, I find an almost nostalgic comfort in this Greek classic. Made with a blend of distinct cheeses such as Greek feta, mizithra, and kasseri; its blend of flavors harmonize like a well-orchestrated symphony, making it a favorite of both, my partner Gordon and myself.
Embracing Different Cuisines
One thing I’ve always admired about culinary arts is the capacity to time-travel and teleport. With each recipe we can journey to different parts of the world and even different eras. This Greek Cheese Pie (Myzithropita) recipe, for instance, transports me right to a sun-soaked patio in Athens, a stark difference from the snow-capped Rockies. The blend of the three Greek cheeses produces a sensationally rich and creamy texture, balanced perfectly with the subtle undertones of the fresh mint and dill.
Inspiration Behind The Recipe
While there is not always a specific chef that inspires each of my culinary creations, I owe the inspiration for this Greek Cheese Pie to non-other than Jamie Oliver. His love for Greek cuisine and his relentless quest to travel the world in search of authentic local recipes is something that resonates with me. This Greek Cheese Pie is my attempt to recreate a fragment of his culinary adventures and introduce a little bit of classic Greek flavor to our Colorado kitchen.
Striking a balance between maintaining the authenticity of the original recipe and adding a personal touch is always a challenge. I’ve found that using high-quality ingredients like Greek olive oil and fresh herbs, coupled with a serving of the Colorado warmth and hospitality, makes for a truly homely dish that leaves both our stomachs and hearts full.
What You’ll Need
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 1/2 cups Greek feta cheese (crumbled)
- 1 cup Greek mizithra cheese (crumbled)
- 1 cup Greek kasseri cheese (shredded)
- 1 medium onion (minced)
- 2 cloves garlic (minced)
- 1/2 cup fresh mint leaves (chopped)
- 1/2 cup fresh dill (chopped)
- 4 large eggs
- 1/2 tsp ground black pepper
Method
Step One
In a large bowl, combine 2 cups of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt. Mix them thoroughly with a whisk until they are well combined.
Step Two
In another bowl, mix 1/2 cup of olive oil and 1/2 cup of white wine. Gradually add this to the flour mixture and stir until it forms a dough. Knead the dough on a lightly floured surface until it is smooth and elastic.
Step Three
In a separate bowl, combine 1 1/2 cups of crumbled Greek feta cheese, 1 cup of crumbled Greek mizithra cheese, 1 cup of shredded Greek kasseri cheese, a medium minced onion, 2 minced cloves of garlic, 1/2 cup chopped fresh mint leaves, 1/2 cup of chopped fresh dill, 4 large eggs, and 1/2 tsp of ground black pepper. Mix everything together until they are evenly mixed.
Step Four
Preheat your oven to 375F or 190C. Next, oil a pie dish and set it aside. Take the dough and divide it in half. Roll out one half of the dough and fit it into the pie dish, ensuring it covers the base and sides.
Step Five
Pour the cheese mixture into the pie base and spread it out evenly. Roll out the other half of the dough and place it over the cheese mixture, crimping the edges to seal the pie.
Step Six
Bake the pie in the preheated oven for about 35-40 minutes, or until the crust is lightly brown and the filling is set. Once done, let the pie cool for few minutes before cutting and serving.
