Masouri (spiral-shaped) cheese pie with graviera cheese, feta cheese and fresh spearmint
For the pie filling
Ingredients
750g milk
350g barrel-aged feta cheese
250g grated graviera cheese
150g fine semolina
4 eggs
Spearmint, finely chopped
Salt
Pepper
50g honey (optional)
Method
Heat the milk in a pot. Mix the eggs with semolina and honey in order to make a homogeneous mixture. Then, add some milk, stir, and pour the mixture into the pot. Stir until thickened. Then add the feta and graviera cheese, salt, pepper and spearmint, stir, and remove from the heat.
For the filo pastry
Ingredients
1st mixture
550g country-style flour
150g All Purpose flour
10g fine salt
2nd mixture
50g olive oil
340g water
A little vinegar
Method
Stir the 2nd mixture, slowly add the 1st mixture and knead until a pliable dough forms. Leave the dough rest, and then roll out into sheets.
How to make the pie
Roll out 1 sheet.
Cut the sheet into an oblong shape.
Add the filling.
Roll into a spiral shape.
Brush the sheet with some olive oil.
Bake at 180°C for about 40΄.
More information
The exceptional round-grain rice produced in Messolonghi, Aitoloacarnania, combined with milk from Western Greece, yields a simple yet delicious traditional dessert, known as “rizogalo” (rice pudding). This classic treat is enhanced by the addition of apple geranium, which is rich in health benefits and grows abundantly in the coastal areas of Achaia and Ilia. The dried Manolada strawberry, a beloved comfort food, adds a fluffy texture and delicate flavor to this authentic Greek dessert.
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