Kaseropita (Tiropita Using Kaseri Cheese)

Recipe by evelynathens
READY IN: 1hr 50mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g phyllo pastry (if you are lucky enough to get the 'country-style' pastry, go for it, otherwise, regular phyllo will)
  • 200
    g butter, melted
  • 600
    g grated kasseri cheese (you could use grated gouda or swiss)
  • 200
    g grated kefalotiri (you could use grated parmesan or regato)
  • 1
    liter milk
  • 4
    extra-large eggs (go for 5 large)

DIRECTIONS

  • In a large metal baking pan (I don't have measurements- approximate at about 15x12-inch and anything close), layer 1/2 of phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
  • Combine cheeses well and place in pan.
  • Spread out evenly.
  • Cover with remaining phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
  • Tuck in loose edges and brush top of pastry generously with more butter.
  • With the tip of a pointy knife, mark lines where you'll eventually want to cut the pieces once baked.
  • These act as steam vents.
  • Make sure you don't cut all the way into bottom layer of pastry- you just want to cut through the top layer.
  • Pour over any remaining butter.
  • Combine milk with the eggs and beat well.
  • Pour over pastry and allow to sit, at room temperature for 30 minutes to absorb the custard.
  • Preheat oven to 375°F (190°C).
  • After 20 minutes, place pastry in oven and bake till golden-brown on top.
  • For the last 10 minutes of baking, place pan on floor of oven to ensure a crisp, properly-baked bottom crust.
  • Allow to cool for at least 15 minutes before cutting pieces.