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    Home » All Recipes » Cheesy Recipes » Easy Cheese pie with Kataifi Pastry & Roquefort

    Easy Cheese pie with Kataifi Pastry & Roquefort

    Last updated January 9, 2021. Originally posted January 6, 2021 By Jenny Skrapaliori-Graves. 10 Comments.

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    This easy cheese pie with kataifi pastry and Roquefort is a real treat. Fluffy and crunchy with a creamy, a little tangy filling, it should not be missed.

    A baking pan with shredded phyllo cheese pie, some plates and a cloth napkin.

    What is kataifi pastry

    Kataifi pastry is shredded phyllo dough. It is the same pastry as regular phyllo but processed into thin strands for a slightly disheveled tangled texture. Kataifi pastry is the base for many crunchy, sticky desserts across the eastern Mediterranean and the Middle East.

    In Greece, kataifi pastry is usually stuffed with chopped nuts like walnuts or pistachios and scented with orange or rose water in a honey syrup. This phyllo dough is perfect for creating savory pastries. I love to use it for making cheese pies. The unique texture of this shreedded phyllo pastry is lighter than regular phyllo sheets and allows the cheese filling to really shine.

    Two pieces of cheese pie on a plate with utensils.

    How to make this savory pie

    This kataifi cheese pie has lots of feta cheese, a little Roquefort, shredded mozzarella, eggs, butter, and fresh herbs. I love the tangy flavor Roquefort cheese adds to it. You only need a little bit for a great payoff.

    The milk and heavy cream are mixed with the eggs and create a custard poured all over the pie right before baking. The result is a fluffy, creamy, luxurious cheese pie that is decadent and a real treat.

    Ingredients for cheese pie. Eggs, a bowl with various cheese blocks, herbs, milk butter, phyllo pastry and cream.

    You will need

    • Kataifi pastry
    • Butter
    • Eggs
    • Heavy cream
    • Whole milk
    • Roquefort cheese
    • Greek feta cheese like Vikos or Dodoni
    • Mozzarella cheese 
    • Thyme leaves
    • Chili flakes

    Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

    This is my process:

    Preheat the oven to 350 F.

    A green bowl with crumbled cheese, eggs and seasonings.

    Mix three of the eggs, all the crumbled/shredded cheese, and a pinch or two chili pepper flakes in a bowl.

    • A baking pan with shredded phyllo pastry .

    Butter the pan bottom and sides.

    Divide the kataifi into two equal parts and spread one part in the pan. Gently open it up with your hands to spread evenly on the bottom of your pan.

    A baking pan with cheese mixture over phyllo pastry .

    Add all the cheese filling on top.

    Melt the butter.

    A baking pan with phyllo pastry covered with melted butter..

    Add the rest of the kataifi phyllo on top. Spread it around as evenly as you can. Pour the melted butter all over.

    A baking pan with Kataifi pastry .

    Lightly whisk the other three eggs, the milk, and the heavy cream. Pour the liquid all over the cheese pie.

    Bake for 60 minutes in a 350F oven.

    Let the pie cool for 10 minutes and serve.

    A baking pan with Kataifi cheese pie, a piece missing and serving utensils.

    What to serve with this savory pie

    This delicious Greek pie can be a main dish, a great side, or a delicious appetizer if cut into smaller pieces.

    Because it is rich and decadent, I love pairing a piece with a large green salad or a briam-greek ratatouille and enjoy it for dinner. It can also be a great side to a roasted chicken with lemon potatoes.

    Whatever you choose to serve it with, I am confident you can't go wrong!

    Tips & substitutions

    • Kataifi can be found in most Middle Eastern food markets, supermarkets and specialty stores. It is usually sold frozen.
    • Shredded phyllo pastry dries out quickly. Keep the amount you are not using under a damp kitchen towel while you are assembling the pie.
    • Thawed kataifi pastry keeps about a week if stored in the refrigerator. It should be under a damp towel and wrapped tightly in a plastic wrap.
    • Feel free to use any blue cheese you like. I love Roquefort, but it is not always available. I have also used gorgonzola, stilton, and danish blue cheese I have found in my local cheese shop.
    • Use the best feta you can find. I always buy Greek feta; I like Dodoni and Vikos brands. Please avoid fat-free french feta as well as the packaged crumbled versions that are sold in supermarkets. They are not real feta cheese.
    • You can substitute any cheese that melts well for the mozzarella. Use Swiss, Emmental, or even Gouda. Try to get a mild-flavored cheese; you want the delicate but tangy Roquefort flavor to come through.
    • You can make this cheese pie with regular phyllo sheets or with your favorite pie crust.
    A baking pan with shredded phyllo cheese pie, some plates and a cloth napkin.

    Helpful Q&A

    Is Roquefort the same as blue cheese?

    Roquefort is a sheep milk cheese from Southern France and is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-Sur-Soulzon may bear Roquefort's name recognized geographical indication or has a protected designation of origin.

    Can I use the pre-shredded cheese that is available in supermarkets?

    My advice would be to purchase a block of cheese and shred it your self. In the packaged shredded cheese we find in the grocery stores, cellulose is added to block out the moisture that causes pieces of cheese to clump. I definitely prefer my cheese to be without any of that! Also, grating your own cheese from a block of cheese is cost-effective compared to purchasing bags of pre-shredded.

    • This Greek cheese pie – tiropita recipe has simple ingredients, and it is guaranteed to be a hit.
    • These super flaky feta cheese puff pastries are a quick-and-easy appetizer that will disappear within minutes from your table.
    • This sweet & savory bell pepper pie is super easy to make with phyllo, feta, and extra virgin olive oil.
    • This lovely yellow squash tart is super easy and ready in 40 minutes.

    Check all the pantry items a Greek kitchen wouldn’t go without.

    If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

    Two pieces of cheese pie on a plate with utensils.

    Easy Cheese pie with Kataifi Pastry & Roquefort

    by Jenny Skrapaliori Graves
    This easy cheese pie with kataifi pastry and Roquefort is fluffy and crunchy with a creamy, and a little tangy filling.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Course Appetizer, Dinner
    Cuisine Greek, International
    Servings 12
    Calories 504 kcal

    Equipment

    • 11" x 8" baking pan

    Ingredients
      

    • 1 lbs kataifi pastry
    • 1 cup butter
    • 6 eggs
    • 1 cup heavy cream
    • 2 cups whole milk
    • ½ cup Roquefort cheese
    • 2 cups feta crumbled Greek feta cheese like Vikos or Dodoni
    • 1 cup mozzarella cheese shredded
    • thyme sprigs
    • chili pepper flakes

    Instructions
     

    • Preheat the oven at 350°F
    • Lightly butter the bottom and sides of your pan.
    • Crumble the feta and Roquefort and shred the mozzarella.
      Melt the butter in a small sauce over medium heat or in the microwave.
    • In a bowl, mix three of the eggs, all the cheese, 1 tablespoon thyme leaves, and a pinch or two chili pepper flakes.
    • Divide the kataifi pastry into two halves. Spread one half in the pan. Gently pull the phyllo to cover the bottom of the pan evenly.
    • Pour the cheese filling on top.
    • Add the other half of the pastry. Gently pull the sheets to cover the filling evenly.
      Pour the melted butter all over phyllo.
    • In a bowl, mix the remaining three eggs with the milk and heavy cream.
      Pour the liquid all over the pie.
    • Bake for about 60 minutes.
    • Wait 10 minutes for pie to cool down a little and serve.

    Nutrition

    Calories: 504kcalCarbohydrates: 24gProtein: 15gFat: 39gSaturated Fat: 23gCholesterol: 192mgSodium: 890mgPotassium: 163mgFiber: 1gSugar: 3gVitamin A: 1221IUVitamin C: 1mgCalcium: 316mgIron: 2mg
    Keyword blue cheese pie, greek cheese pie
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Easy Cheese pie with Kataifi Pastry & RoquefortEasy Cheese pie with Kataifi Pastry & RoquefortEasy Cheese pie with Kataifi Pastry & Roquefort
    Previous Post: « Gemista - Greek Stuffed Tomatoes & Peppers
    Next Post: Greek Lentil Soup - Fakes »

    Reader Interactions

    Comments

    1. veenaazmanov says

      January 07, 2021 at 12:39 pm

      5 stars
      Would surely love to make this cheesy and delicious Pie. Cheesy Pies are my all time favorite. Thanks

      Reply
    2. Amy Liu Dong says

      January 08, 2021 at 7:00 am

      5 stars
      This is definitely a delicious and easy dish to make for everyone for dinner. I will save and will prepare all the ingredients, thank you!

      Reply
    3. Shelley says

      January 08, 2021 at 9:33 am

      5 stars
      Ooooooh ... I'm so excited! I've never actually worked with kataifi pastry, but I do love its "disheveled tangled texture"! And I for sure love Roquefort - this cheese pie is a perfect first project for working with kataifi! Thanks for the great tutorial!

      Reply
    4. Kushigalu says

      January 10, 2021 at 10:53 am

      5 stars
      Totally drooling over this cheese pie. Learnt alot about the pastry too. I would love to soon try this out. Thanks for detailed recipe.

      Reply
    5. Gourmet Vegetarians says

      January 10, 2021 at 3:39 pm

      5 stars
      This looks so fun and delicious! The texture would be so interesting with the kafaiti. And all that cheese sounds like heaven.

      Reply
    6. Gunjan says

      January 10, 2021 at 5:02 pm

      5 stars
      This is such a new concept to me. Totally loved the texture and taste. So making it again definitely.

      Reply
    7. Christine says

      January 10, 2021 at 8:42 pm

      5 stars
      Roquefort is one of my favorite cheeses so I was super excited to try this recipe. It is absolutely delicious and full of flavor! So much fun to make and the perfect comfort food for the winter months!

      Reply
    8. Nicole Washington says

      January 10, 2021 at 9:36 pm

      Wow! I have never heard of this dish. I am a fan of Greek food. There are so many recipes on your blog I want to try.

      Reply
    9. Jo says

      January 11, 2021 at 12:20 am

      5 stars
      I've never seen such interesting cheese pie! I looks so unique and amazing! Very interesting texture!

      Reply
    10. Jacqueline Debono says

      January 11, 2021 at 1:57 am

      5 stars
      I've only had kataifi pastry in baklava but this cheese pie looks so good, I'd love to try it. I'm not sure I can buy the pastry here in Italy. But I found a recipe on how to make it at home. I think I'll try that!

      Reply

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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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