Family Cheese Pie Recipe

Total Time:
1 hr 5 min
20 min
45 min

6 to 10 servings

  • 6 tablespoons butter
  • 8 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • Pinch ground nutmeg
  • 1 pound feta cheese
  • 1 cup grated Kefalotiri Cheese or Parmesan
  • 4 eggs, beaten
  • 2 tablespoons chopped parsley leaves
  • 3/4 pound phyllo dough (pastry sheets)
  • 3/4 cup melted butter

Preheat the oven to 350 degrees F.

Melt butter in small saucepan over low heat. Blend in flour until smooth. Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce.

Butter a 9 by 13-inch baking pan. Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan. Pour in the cheese filling and cover with the remaining pastry sheets brushing each sheet with butter. Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from 1 end of the pan to the other.

Bake until golden, about 45 minutes. Cut into squares and serve hot.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    I loved this and have made it with many cheeses. I use puff pastry for crust9so much easier and super quick! Make an egg wash to seal sides and brown top. Love love this!
    This pie is so worth the time and trouble. It really was easy though buttering each sheet of phyllo is time consuming. I will make again and again it was rich and cheesy delicious. Our local specialty cheese store did not have the "K" cheese. We used instead Grana Padana which we had not tried before and just love.
    Plan extra prep time for buttering each layer of phyllo. I didn't worry about how it overlapped or if it got bunched up a little here and there and it still turned out delicious. A great surprise accompaniment.
    This is a very delicious recipe. I had never worked with phyllo pastry before and didn't have any problems. The key to this recipe is to make sure you are organized and to make the filling first. Remember phyllo dough drys out very quickly.
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