To substitute commercial phyllo, see Phyllo Facts. We prefer cassiata made with fewer layers than in most traditional recipes.
- 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.