Kasseri Cheese Pie with Pastirma (Pita Kaisareias)

Crisp buttered phyllo layered with spiced pastirma, ripe tomato and melting kasseri cheese, finished with black sesame.

Course Appetizer, brunch

Cuisine Greek

Prep Time 15

Cook Time 50

Servings

Calories 750kcal

8 sheets thin #4 phyllo 14×18 inches, thawed, or 4 sheets thick village-style phyllo
12 oz 350 g kasseri cheese, grated or thinly sliced
4-5 oz 120–150 g thinly sliced pastirma (pastourma) about 13–15 slices
2 large ripe tomatoes sliced 2–3 mm thick
5 tablespoons 70 g butter, melted
1 teaspoon ground cumin

Slice the tomatoes 2–3 mm thick and drain on paper towels or in a strainer for 5 minutes.
Heat the oven to 380°F / 190°C. Lightly butter the bottom and sides of the tart dish.
Brush a phyllo sheet with butter and lay it in the dish with the edges hanging over. Brush a second sheet and lay it crosswise on top. Repeat with 2 more sheets.
Layer the pastirma over the phyllo, then the tomatoes in a single layer. Sprinkle the tomatoes with the cumin.
Cover the tomatoes completely with the kasseri, grated or sliced.
Top with the remaining 4 phyllo sheets, brushing each with butter and laying them crosswise. Trim the overhang if needed, then roll it inward to form a border.
Brush the top with butter, score into pieces and sprinkle with sesame seeds.
Bake for about 50 minutes, until golden and crisp. Let rest 10 minutes before cutting.

Pastirma heat: the spice coating (tsimeni) can stay on, or scrape it off for a milder pie.
Kasseri: grated gives an even, melting layer; thin slices give stretchier pulls.
Thick phyllo: use 2 sheets for the bottom and 2 for the top.
Keep phyllo moist: cover the stack with a damp towel while you work; mist the overhanging edges lightly with water if they dry out.
Kasseri substitute: mild provolone.
Pastirma substitute: bresaola or prosciutto, plus an extra pinch of cumin and sweet paprika.
Puff pastry: bake at 400°F / 200°C for 35–40 minutes.
Storage: fridge up to 3 days; reheat at 350°F / 175°C for 10–15 minutes.