Quick and Easy Greek Cheese and Herb Pie – Patsavouropita

Quick and Easy Greek Cheese Pie - TiropitaThese type of pies are called patsavouro-pites. Patsavoura means rag in Greek. Doesn’t sound too appetizing, I know, which is the reason I had never made this before. The other day though, I saw someone making this, and it was so good and nothing like I imagined. So, I went ahead and made my own version using only olive oil (no butter), yogurt (lighter), combining feta with fresh mint for the filling and less eggs.

So instead of placing each phyllo on top of each other, you just scrunch up the phyllo on the bottom of a pan, basically throwing the phyllo sheets on the baking dish like rags and thus the name. For added easiness, I used my olive oil spray bottle instead of brushing the phyllo sheets. So once you put the sheets on the bottom of your baking dish, you pour the cheese mixture on top, put in the oven and bake, and that’s it! I was done putting this together in less than 10 minutes.

Quick and Easy Greek herb and Cheese Pie
These were really good and the right combo of crunchy and soft. We had them for a light dinner with a tomato and cucumber salad. You can also add some greens or other ingredients to the cheese mixture as this recipe is very versatile.

Apart from the ease, I like this recipe because this cheese pie was very light and had less filling then a typical cheese pie.

Quick and Easy Greek Cheese Pie - Patsavouropita

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This tasty recipe is ideal when you are limited for time. Easy, quick to make and light. You can't go wrong with feta and phyllo.
Course: lunch, Snack
Cuisine: Greek, Mediterranean
Keyword: Cheese, Feta, Pie, Tart
Servings: 8 pieces
Author: Elena Paravantes
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Ingredients

Instructions

  • Preheat the oven at 350 Fahrenheit (180 degrees Celsius).
  • Spread phyllo dough sheet on your work surface and brush or spray with olive oil.
  • Scrunch like a curtain and place it in the base of 12 x 8 inch pan or baking dish. Continue this with 4-5 more sheets until the base of the pan is covered. Placing one scrunched up sheet next to the other.
  • Pre-bake in the oven for about 5 minutes.
  • In a large bowl mix the feta, parmesan, eggs, yogurt, pepper, nutmeg, mint and 1 tablespoon olive oil.
  • Remove the pan from the oven and pour the mixture over the scrunched phyllo.
  • You can sprinkle some additional crumbs of feta on the surface and drizzle with a touch of olive oil.
  • Bake for about 30 minutes until top is golden.
  • Cut in pieces while warm.
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Easy Greek Cheese and herb pie

Photos by Elena Paravantes © All Rights Reserved

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Recipe Rating




32 Comments

  1. Can you made ahead of time…absolutely easy an delicious!

  2. Just made this, and it was amazing. I do have to be honest though, I didn’t have fresh mint so I ended up using a combination action of dried mint and flat leaf parsley to give the bulk of greens. 1 tbsp dried mint and 1/2 cup parsley. Turned out magnificent. Normally try to follow a recipe exactly first time making it but impossible here in the midwest to get fresh mint this time of year and had open Phyllo that needed used. Will definitely be making again!5 stars

  3. Can these be frozen individually? This was so good but I can’t eat all of them today!5 stars