Authentic home cooking from Greece, with US measurements. 
Aki's Kaseri Cheese Pie
A cheese pie with a full, balanced flavor that's incredibly satisfying.
A few more tips:
It's best enjoyed hot or warm, with the filling still creamy and rich. I think it pairs perfectly with a hearty green salad, since it's quite rich due to the large amount of cheese. You could use half the amount of cheese for a lighter, thinner pie—I'll try that next time. It's definitely even better with homemade phyllo, but I followed the recipe as written. I didn't like it as much cold, since the filling firms up, but that's just personal preference. I found this recipe here.
Aki's Kaseri Cheese Pie
A cheese pie with a full, balanced flavor that's incredibly satisfying.
A few more tips:
It's best enjoyed hot or warm, with the filling still creamy and rich. I think it pairs perfectly with a hearty green salad, since it's quite rich due to the large amount of cheese. You could use half the amount of cheese for a lighter, thinner pie—I'll try that next time. It's definitely even better with homemade phyllo, but I followed the recipe as written. I didn't like it as much cold, since the filling firms up, but that's just personal preference. I found this recipe here.
Open in Cookpad AppSteps
- 1
Heat the milk in a large saucepan until very hot.
- 2
Once the milk is hot, add the semolina.
- 3
Whisk until it thickens slightly.
- 4
When thickened, remove from heat.
- 5
Add the lightly beaten eggs.
- 6
Whisk vigorously to combine (without scrambling the eggs) and create a light béchamel sauce.
- 7
Add the shredded cheeses.
- 8
Stir into the béchamel until well combined.
- 9
Add the smoked paprika, sweet paprika, turmeric, and mint.
- 10
Mix well.
- 11
Add the baking powder and mix again.
- 12
Generously oil a baking pan.
- 13
Lay two sheets of phyllo, folded and overlapping, in the pan. Brush well with oil.
- 14
Add two more sheets, brushing with oil between each layer.
- 15
Pour the filling over the phyllo and spread evenly.
- 16
Sprinkle generously with sweet paprika.
- 17
Cover with the remaining two sheets of phyllo, brushing with oil between them. Fold and crimp the overhanging edges to form a rim, brushing the rim with oil.
- 18
Score the pie into pieces, being careful not to cut through the bottom layer of phyllo.
- 19
Bake on the middle rack of a preheated oven at 350°F (180°C) with convection for 35–40 minutes.
- 20
It's ready when golden brown. Let cool before cutting into pieces.
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