Easy Greek Phyllo Crinkle Pie With Cheese

Phyllo dough (also called filo in some countries) is such a versatile ingredient, perfect for both savory and sweet dishes. What I love most is how quickly you can put together a pie. Just prepare the filling, brush the phyllo sheets with oil or butter, and assemble everything in under 30 minutes.

In this recipe, I’ll show you how to make a savory Greek cheese crinkle pie, known as ‘patsavouropita’. The filling is a delicious mix of feta and a few other cheeses that add extra flavor and creaminess. Keep reading for step-by-step instructions (with pictures!) on how to fold the phyllo just right to get that perfectly crispy, golden pie.

Ingredients & How-to

To make this Greek cheese crinkle pie we are going to use phyllo dough (filo pastry), butter, olive oil, feta cheese, cheddar, ricotta, eggs, Greek yogurt and black pepper.

• Phyllo dough: I’m using phyllo dough size 4, which is the most popular one and can be found in most grocery stores. The amount of phyllo sheets per package varies for each brand. We will be using around 22-25 phyllo sheets.
• Butter & Oil: To brush the phyllo sheets and get a nice golden crispy pie, I’m using a mix of melted unsalted butter and olive oil.
• Cheddar: I like to add some hard cheese to the cheese pie filling for extra flavor. White cheddar is a cheese we always have at home but you could also replace it with kefaloturi, graviera or manchego.
• Ricotta: This cheese will make the filling creamier and can be substituted with Greek soft athoturo if you can find it easy where you live.

For full quantities check the recipe card down below.

01. I start by preparing the filling. In a bowl, I crumble the feta cheese and grate the cheddar. I add the ricotta, Greek yogurt, eggs and some freshly ground black pepper. I don’t like to add any salt as the mixture of cheeses is enough. I mix everything well until I have a thick, creamy mixture.

02. Next, I combine the melted butter and oil in a bowl. I brush the bottom of my baking tray (I’m using a 10x13 inch tray) with a little of the mixture to get it ready for the phyllo sheets.

03. I open the package with the phyllo sheets and lay them flat in front of me. I cover them with a tea towel so they don’t dry out. I start by brushing three phyllo sheets with the oil mixture and layering them at the bottom of the tray. The first sheet goes over one half of the tray with a little hanging over the side,

04. The second phyllo sheet covers the other half, and the third goes right in the middle to cover the entire base.

05. Next, I lay one phyllo sheet in front of me and brush it with the oil mixture. I spoon 6-7 little dollops of the cheese filling across the sheet, then place another phyllo sheet on top.

06. I fold the layered phyllo sheets into an accordion shape, starting from the long side, and then place it carefully in the tray.

07. I repeat the process four more times to create a total of five phyllo accordions, which neatly cover the whole tray. Then, I brush the top of the phyllo sheets with some of the butter and oil mixture.

08. I gently spread the remaining cheese filling across, making sure it’s evenly distributed. I tuck in the extra phyllo hanging over the edges from the bottom layers and give it a brush of the oil mixture to keep everything neat and crispy.

09. For the top layer, I place a phyllo sheet in front of me and brush it with the oil mixture. Then, I gather the corners toward the center to form a crinkly, round shape.

10. I flip it upside down so the oiled side is underneath, and place it right onto the tray.

11. I keep repeating the process until the entire tray is covered with these crinkly, folded phyllo sheets. It usually takes about 8–10 sheets. Finally, I drizzle the remaining oil mixture over the top, and the pie is ready for the oven.

12. It takes about 45-50 minutes until the patsavouropita is ready. The top should have a nice golden brown color.

Tips

• Cover the phyllo sheets with a tea towel to prevent them from drying out.
• Let the pita cool down for 10-15 minutes before cutting it into pieces.
• Leave the patsavouropita uncovered on the first day to prevent the phyllo getting soft.
• Use a mix of oil and butter to get a nice crusty phyllo.

Serving suggestions

We love having the patsavouropita for breakfast or as a snack, but it’s also great as a light lunch with some salad on the side or some fruits. You could pair it with a Greek salad or a Greek lettuce salad.

Storage

The crinkle cheese pie is best on the first day while it’s still fresh and crispy. If you have leftovers, store them in the fridge since the filling contains cheese and can spoil if left out. The phyllo will soften as it sits in the fridge, but the cheese pie will still taste delicious.

FAQ

Can I add any herbs in the filling?