This savory Greek Pasturma & Cheese pie can be assembled in 10 minutes and on your plate in no time. It’s made with a handful of ingredients and loaded with flavor. A definite crowd pleaser and perfect for your next dinner party.
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8 sheet (#4) phyllo
4 oz (115 g) salted butter, melted
12 slices Pasturma
10 - 15 grape or cherry tomatoes, halved
3 small bell peppers, sliced
8 oz (230 g) cheese: kasseri, gouda, gruyere, or mozzarella
Black pepper, to taste
1 teaspoon dried oregano
1 teaspoon of black sesame seeds or poppy seeds
INSTRUCTIONS
Preheat the oven to 400 °F, 200 °C.
Brush melted butter on the interior bottom and sides of a 10-inch round baking pan.
Layer 4 sheets of phyllo into the baking pan. Drizzle butter between each layer. Some of the phyllo should be hanging outside of the pan.
Add a layer of gouda cheese.
Layer the Pasturma slices on top of the gouda cheese.
Top with tomatoes and bell pepper slices.
Top with the gruyere cheese.
Sprinkle with black pepper and then oregano.
Cover with the phyllo that is hanging outside of the pan.
Layer the final four sheets of phyllo on top and drizzle in between with melted butter.
Gather all of the phyllo that is hanging outside of the pan and roll it to form a crust border around the side.
Brush the top and sides of the phyllo with the remaining butter.
Score the top into 8 pieces.
Sprinkle the top with sesame seeds and bake on the center rack for 35-40 minutes. The pie is ready when it is golden brown and crisp.
Allow to sit at room temperature for 10 minutes before serving.
Serve with a salad and tzatziki or as an appetizer. Enjoy!
NOTES
The pie can be assembled a day ahead f time and stored in the refrigerator until ready to bake.
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5 окт 2024
