• 350g EPIRΟS Semihard cheese, in cubes
  • 350g EPIRΟS Kefalograviera PDO cheese, in cubes
  • 300g EPIRΟS Light cheese, coarsely grated/crumbled
  • EPIROS Concentrated Butter to grease the pastry
  • ½ kg filo pastry
  • 4 eggs
  • ½ lt Fresh milk
  • A pinch of salt


Pre-heat the oven to 180°C. Place all the cheeses in a bowl and mix them.

Grease the baking tray and lay half the fyllo pastry, grease each sheet with the EPIROS Concentrated Butter; let the edges hang out of the tray.

Place the EPIROS cheeses’ mix over the fyllo pastry and then turn the overhanging edges inwards and greasing them.

Cover the pie with the remaining sheets of pastry, again greasing each one of them. Cut off the excess and then tuck the edges into the sides of the tray. With a sharp knife cut the pie into large squares without cutting all the way to the bottom.

Whisk the eggs with the milk and pinch of salt and pour over the pie.

Bake it for 50-60 minutes until golden brown. Serve hot or warm.

Tip: You can omit the Feta cheese and increase the quantity of the yellow cheeses by 150g each.