Cheese pie with Xinomyzithra and Bechamel Sauce

  • 6 phyllo dough sheets
  • 800gr xinomyzithra cheese
  • 300gr anthotiro cheese
  • 100gr feta cheese
  • pepper
  • 60gr butter
  • 60gr flour
  • 500ml skim milk
  • 1 onion minced
  • 2 eggs
  • 100ml olive oil for brushing the phyllo sheets
  • sesame seeds


In a large bowl crumble cheeses with a fork, add a lot of pepper and mix well.

In a bowl cut two of the six phyllo sheets in small pieces. Set aside until you make the filling.
Melt butter in medium heat and cook onion until soft. Add flour and stir vigorously to form a paste. Pour in the milk and whisk until it becomes a creamy bechamel sauce.
Remove from heat and let it cool for a few minutes. Stir in eggs. Add cheeses and the two phyllo sheets cut in pieces. Mix well.
Preheat oven to 200C.

Brush a 30x40cm pan with olive oil. Place one phyllo sheet, brush with olive oil and layer with one more. Add the cheese filling and spread it evenly with the back of a spoon. Cover with one more sheet, brush with olive oil and arrange the last one. Fold over the edges of the phyllo. Brush with olive oil and score the cheese pie. Sprinkle with sesame seeds.

Bake for 40 minutes until the phyllo sheets are crispy and golden.

If you can't find xinomyzithra and anthotiro, substitute with feta cheese, goat cheese and ricotta.

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