This is the first time I’ve tried to roll a cheese pie. I wasn’t tempted before because I don’t like using the thin fillo sheets. Too much work and too much butter and oil required to brush every single one of them. The “greek store”, though, just brough “choriatiko” fillo, which is a much better deal. Thicker, tastier and only 6 sheets per packet. Got myself a recipe and experimented reducing the recommended olive oil quantity to half. Awesome! The pie developed its own distinct personality and we loved the drier taste of “choriatiko” fillo.
- 500 grams feta cheese, crumbled
- 250 grams ground Parmesan
- 4 eggs, beaten
- 1 pinch nutmeg
- 1/2 cup olive oil
- freshly ground pepper
How to make: In a big bowl, use a spoon to mix well the beaten eggs with the nutmeg, pepper, feta cheese and Parmesan. Once the “choriatiko” fillo is at room temperature, lay one sheet at a time on your counter. Brush with olive oil. Arrange some of the cheese mix on the long side and start rolling over. As you roll over and the bottom side of the fillo shows up, brush some more oil, but don’t over do it. Arrange the roll in a spiral as in the photo below. Repeat with the next sheet and lay it on the pan continuing the spiral shape. When all the sheets are done, brush the top with some more with olive oil and cook in 350F/170C oven for about an hour and a half. This recipe gave me enough mix to fill and roll 5 sheets.