Cheese Pie

  • Serves

    makes one 12" pie

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


  • 1 12 lb. feta (about 5 cups)
  • Phyllo Dough
  • Extra-virgin olive oil


Step 1

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.

Step 2

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.

Step 3

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.

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