“Roumeliotiki” cheese pie with eggs (egg pie)



6 sheets alfa “kihi” filo pastry

750g matured feta cheese

250g fresh, unsalted myzithra cheese

750g fresh milk

250g olive oil

5 large eggs


freshly ground pepper




We are going to use a large round baking tray, 40 cm wide.

In a bowl grate the cheeses and add the freshly ground pepper. In a separate bowl beat the eggs adding a bit of salt, the milk and 1/3 of the olive oil and mix together. Take a large and shallow baking tray suitable for pies and grease with a little olive oil. Place 3 of the filo pastry sheets on the baking tray after drizzling a few drops of olive oil between them. In the baking tray create a layer using half of the cheese mixture and drizzle with half of the liquid mixture. Cover the mixture with the 4th filo pastry sheet crinkling it lightly. Add the rest of the cheese and the liquid mixtures on top. Finally, cover the pie with another two, lightly crinkled filo pastry sheets and again drizzle with a little olive oil. Turn the edges of the overhanging filo pastry sheets into a crust. Cut the pie in pieces (but not through to the bottom) and drizzle the whole pie with the rest of the olive oil and a few drops of water. Preheat the oven to 180ºC and place the pie on the bottom oven shelf. If the oven is fan-assisted, place the pie on the middle oven shelf at a temperature of 160 ºC. Bake for 1 hour approximately. Bake the pie on the bottom side of the oven during the last 10 minutes in order to get a crispier pie. Serve at room temperature.




Baking the pie using both the top and bottom elements of the oven is the best way to remove the humidity from the pie and make it more crispy. Using the bottom oven elements during the last 10 minutes makes the pie even crispier.