Prep Time: 1h
Skill: Super Easy
Servings: 12-30
Spanakopita, tiropita, prasopita, kotopita, milopita, I could go on and on. The list of pita varieties is pretty long but personally I’d never heard of or ever tried a patsovouropita before until Gina came to me and said “I’ve got a pita recipe for you that I think you’ll really like, it’s quick and so easy to make!” The word patsavouri in greek means dirty rag or a squashed/wrinkled piece of paper. Gathering each sheet of filo with the cheese filling inside makes it resembles a used rag hence the name patsavouropita.
We test every recipe we share at least 3x and this was definitely a favourite of everyones in our test kitchen. We love this pita because not only is it so very easy to make but it tastes delicious too! This pita would also be great if you’re hosting a party and served up in mini bite size pieces.
Things You’ll Need
• 12 x16 Non Stick Baking Pan (Available Here)
– We use a thin non stick baking pan which allows you to get a nice crispy bottom and can be easily removed from the pan. This pan is perfect for pastichio and lasagne as well. We recommend using a plastic knife with this pan or carefully cut the pita in half and transfer each half to a cutting board and continue cutting in desired servings.
• Pastry/Silicon Brush
• Small Mixing Bowl
• Medium Mixing Bowl
• Sharp Knife (preferably plastic to be used as to not ruin your non stick baking pan)
Ingredients
• 10 Sheets of Filo Dough
• 250g Feta Cheese (grated)
• 250g Kaseri Cheese (grated)
• 250ml Souroti Sparkling Water
• 200ml Milk
• 4 Eggs
• 100ml Vegetable Oil
• 100ml Salted Buter (melted)
Directions
1. Preheat oven to 375F.
2. Grate feta and kaseri cheese (if you buy your kaseri from a deli/cheese emporium ask them at the counter if the can grate it for you) and combine.
3. In a small mixing bowl add melted butter with oil and combine.
4. Whisk eggs, milk, sparkling water and pepper together.
5. Using a pastry/cooking brush lightly dab/dribble butter mixture over one sheet of filo and sparingly sprinkle the cheese mixture evenly on top.
6. Starting from the top, take the sheet of filo and pleat/gather all the way to the bottom. Place in a non-stick baking pan with the cheese side facing up. Repeat 9 more times.
7. Evenly poor egg mixture over the filo and into the pan.
8. Sprinkle any left over cheese mixture on top and bake for 40 minutes at 375F until golden brown on top and bottom.
9. Let cool slightly, cut and serve.
Enjoy!!!