Quick and Delicious Kaseri Cheese Pie

Name: Quick and Delicious Kaseri Cheese Pie
Yield: Serves 4-6 servings
Ingredients: 4 cups shredded kaseri cheese (about 600 grams); 1 1/3 cups butter (about 300 grams); 10-12 sheets phyllo dough; 2 cups whole milk (500 ml); 4 eggs

NikLak @niklak

Κορυδαλλος , Πάρος

A super tasty and easy kaseri cheese pie.

NikLak @niklak

Κορυδαλλος , Πάρος

A super tasty and easy kaseri cheese pie.

Saved

Ingredients

Serves 4-6 servings

4 cupsshredded kaseri cheese (about 600 grams)
1 1/3 cupsbutter (about 300 grams)
10-12 sheetsphyllo dough
2 cupswhole milk (500 ml)
4eggs

Saved

Steps

1

Take the phyllo dough out of the freezer and let it thaw for at least 3 hours. Shred the kaseri cheese if it isn't already shredded.
2

Melt the butter over low heat.
3

Brush the baking pan with melted butter, then layer about half of the phyllo sheets (usually 6). Since the sheets are often larger than the pan, let them hang over the sides, alternating sides, so you can fold them over later to create a firm crust edge.
4

Spread the shredded kaseri cheese evenly over the phyllo.
5

Layer and brush the remaining phyllo sheets on top, folding the edges over and brushing them with butter as well.
6

Score the pie all the way through to the bottom into as many pieces as you want. Be careful when cutting so the phyllo doesn't shift.
7

Beat the eggs with the milk in a blender or with a hand mixer (you can do this in two batches if needed).
8

Pour the egg and milk mixture evenly over the pie. At the same time, preheat the oven to 350°F (180°C) and let the pie sit for at least 15 minutes to absorb the mixture.
9

Place the pie in the oven. Bake on the lower rack for 25 minutes, then move to the middle rack and bake for another 25 minutes. Total baking time is usually 50-60 minutes. If the pie puffs up in spots while baking, poke those spots with a fork to release the air.
10

Let the pie rest for at least 15 minutes after turning off the oven before cutting. Check if the bottom is baked by lifting it gently with a fork. The bright yellow color in mine is from using farm-fresh eggs. I never add salt because it's not needed. The only downside is that everyone loves it and it disappears fast!