To substitute commercial phyllo, see Phyllo Facts. We prefer cassiata made with fewer layers than in most traditional recipes.
We prefer this pie be made with fewer layers than in most traditional recipes.
Yield: makes one 12″ pie
- 1 1⁄2 lb. feta (about 5 cups)
- Phyllo Dough
- Extra-virgin olive oil
- Preheat oven to 375°. Crumble feta; set aside. Prepare a double batch of phyllo dough according to recipe. Divide dough into 2 6-oz. balls and 5 3-oz. balls. Roll out 1 6-oz. ball according to recipe, stretching to about 22”. Brush off excess flour, then brush with extra-virgin olive oil. Place in an oiled 12” round baking pan (dough will hang over side). Cover stretched phyllo sheet with a clean dish towel while you work.
- Repeat process, stretching, oiling, and layering the other 6-oz. ball. Sprinkle with 1 1⁄4 cups feta and cover with damp towel. Roll out 3 3-oz. balls, one at a time, to 15” across. As you finish with each, trim to fit pan, brush off flour, brush with oil, lay on pie, and sprinkle with 1 1⁄4 cups feta; cover with towel.
- Roll out remaining 2 balls of dough, trim, brush, oil, then lay on pie. Fold in overhanging phyllo; pleat for a neat crust, brush with oil, and bake until golden, 45 minutes. Cool slightly; invert onto a plate, then turn onto a cutting board.