Cheese Souffle Pie




  1. Put OLYMPOS Traditional White Cheese and OLYMPOS Milk of Life 3.7% in a bowl. Break the cheese up with a fork and incorporate it into the milk.
  2. Add the eggs, the baking powder, and stir well, until the mixture turns into a liquid cream.
  3. In another bowl, add the water, the olive oil, the salt and mix very well with a whisk.
  4. Open a package with phyllo dough sheets for sweet pies and cover them with a towel to keep them from drying out.
  5. Brush a baking pan of 35Χ25 cm with sunflower oil, so that the pie does not stick while baking.
  6. At the bottom of the pan, spread 2 dough sheets drizzling every time before spreading the next one. If the package contains 13 dough sheets, you can place 3 sheets at the bottom.
  7. Shirr 7-8 dough sheets and place one next to the other and then drizzle them lightly on top.
  8. Use a spoon to pour the cheese mixture carefully making sure that all grooves are covered by slightly lifting the dough sheets.
  9. Turn the edges of any overhanging dough sheets inward, drizzling them one by one.
  10. Spread the 3 dough sheets that we saved on top, turning the edges from the inside out and drizzling them one by one.  Sprinkle with sesame seeds on top.
  11. Bake at preheat oven set to resistances at 180oC for 60 to 65 minutes, depending on the oven.
  12. Allow the pie to sit for 10 minutes and then you are ready to cut it!!