Greek Snail Shaped Cheese Pie Recipe With Feta, Yogurt And Béchamel Cream Filling
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 pieces
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Calories
483 kcal
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Course
Appetizer
Greek Snail Shaped Cheese Pie Recipe With Feta, Yogurt And Béchamel Cream Filling
Description
The Greek Snail Shaped Cheese Pie is made by preparing a creamy béchamel filling that begins by whisking sunflower oil with flour over heat, then slowly incorporating milk until thickened. Greek yogurt, egg, feta cheese, and Gruyère are mixed in to enrich the filling with tangy and savory flavors. Phyllo sheets are greased and filled lengthwise with a line of filling, then rolled carefully to avoid spilling.
These rolls are shaped into spirals, arranged in a 10-inch round pan, and baked at high heat until the phyllo becomes golden and crisp, contrasting with the smooth filling inside. The pie's texture has a crisp pastry exterior with a soft, creamy, cheesy interior, showcasing the tang from feta and yogurt combined with the mild richness of Gruyère and béchamel.
This cheese pie is suitable as a savory snack, appetizer, or part of a meal, offering a flaky pastry and creamy filling without being overly heavy. The spiral shape gives it a distinctive presentation.
Ingredients
For the filling:
- 65 grams sunflower oil
- 100 grams all-purpose flour
- 400 grams milk
- 65 grams Greek yogurt
- 1 egg
- 200 grams feta cheese Greek
- 20 grams gruyere cheese grated
For the pie:
- 1 pack grams phyllo pastry sheets
- 60 grams sunflower oil for greasing
- olive oil for greasing, a splash
Instructions
For the filling:
- In a medium sauce pan whisk together the 65 grams of sunflower oil with the flour.
- Heat over medium heat by whisking constantly.
- Once the flour gets a nice golden color , add the milk slowly.
- Continue whisking until you have a nice thick cream. Remove from heat. Set aside to cool for a few minutes.
- Mix in the yogurt, egg, feta and Gruyère cheese.
For the pie:
- Preheat oven to 210°C/410°F. Lay open the phyllo sheets on your working surface.
- Grease a 10- inch round pan with a good splash of olive oil.
- Take one phyllo sheet and lay it flat. Grease with sunflower oil, using a pastry brush. Spread lengthwise a 1cm thick line of the filling. (Leave a 1cm empty space on each end of the phyllo so the filling won't come out when rolling)
- Start rolling the phyllo gently, towards it's other end.
- Add the 1st phyllo roll into the outer side of the pan. Press softly so it will fit exactly to the walls of the pan.
- Continue the same process until you fill the pan. (NOTE: every time you add a new phyllo roll into the pan, make sure to secure it's ending under the previous phyllo roll)
- Grease with sunflower oil. With a toothpick prick the pie all around so the steam will be able to come out while baking and not the filling.
- Bake for 10 minutes at 210°C/410°F.
- Reduce heat to 180°C/356°F and bake for another 20-30 minutes.
- Shake the pan to make sure the pie is cooked at the bottom (shouldn't stick to the pan).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 21mg | 7% |
| Sodium | 481mg | 20% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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