Striftopita (Greek Spiral Filo Cheese Pie)
Why this recipe works
- Crisp pastry, soft filling: Buttered filo bakes into flaky golden layers while the feta and egg filling sets into a tender, savoury centre.
- Distinctive spiral shape: Rolling the filled filo into logs and coiling them creates the classic striftopita form and makes the pie easy to slice into wedges.
- Tangy but rounded: Salty feta brings sharpness, while milk, egg and butter soften the filling and give the pie a richer finish.
Get the most out of this recipe
Ingredient notes
- Check the feta first: Feta varies widely in saltiness, so taste it before seasoning the filling and add salt cautiously.
- Use fresh herbs where possible: Fresh dill gives the filling a clean, aromatic lift; parsley is a gentler alternative if you prefer a milder flavour.
- Keep filo covered: Filo dries quickly once unwrapped, so keep the sheets under a clean tea towel while shaping the pie.
Texture tips
- Brush generously: A good coating of the butter and olive oil mixture helps the filo separate into crisp, flaky layers as it bakes.
- Bake until deeply golden: The pie should look well browned and feel set in the centre; pale filo is more likely to taste soft rather than crisp.
- Rest before slicing: Letting the pie stand briefly after baking helps the filling settle, so the wedges hold together more neatly.
Make-ahead tips
- Make ahead for easy serving: Bake the pie in advance, cool it completely, then refrigerate in a sealed container for up to 3 days.
- Reheat on a tray: Warm slices on a baking tray at 180°C (355°F) until piping hot and crisp again.
- Freezes well once baked: Wrap cooled portions well and freeze for up to 2 months, then thaw overnight in the fridge before reheating.
Serving ideas
- Serve with a sharp salad: A tomato, cucumber or lemon-dressed green salad balances the richness of the buttery filo and feta.
- Add a cooling spoonful: Plain yoghurt or tzatziki works well alongside the salty cheese filling and crisp pastry.
- Serve warm or room temperature: Striftopita is flexible enough for a fresh-from-the-oven meal or a make-ahead mezze-style table.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Melt the butter gently, then stir in the olive oil and set aside warm.
- Crumble the feta into a mixing bowl. Whisk in the eggs and milk, then stir through the dill, salt and black pepper until evenly combined.
- Brush a baking dish lightly with a little of the butter mixture. Unroll the phyllo dough and keep it covered with a clean tea towel while you work so it does not dry out.
- Lay 2 sheets of phyllo on the work surface and brush the top sheet generously with the butter mixture. Spoon a line of the feta filling along one long edge, then roll up into a loose log.
- Coil the log into a spiral and place it in the centre of the dish. Repeat with the remaining phyllo and filling, coiling each new log around the spiral to make one large pie.
- Brush the top and sides generously with the remaining butter mixture. Bake for 40 to 45 minutes until deeply golden and crisp, and the centre feels set when gently pressed.
- Rest the striftopita for 10 minutes so the filling settles. Slice into wedges and serve warm or at room temperature.
Recipe notes
Tips
- Taste the feta before adding the salt; some feta is very salty, so a small pinch is often enough.
- If the phyllo starts to crack, brush it with a little more of the butter and olive oil mixture to help it become pliable again.
- Eggs should be fully cooked for anyone who is pregnant, elderly, very young, or immunocompromised; bake until the centre is set and piping hot.
Substitutions
- Replace Fresh dill with Fresh parsley for a milder, greener flavour.
- Replace Whole milk with Cooking cream for a richer, softer-set filling.
- Replace Extra virgin olive oil with Unsalted butter for an all-butter finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat slices on a baking tray at 180°C (355°F) for 10 to 15 minutes until piping hot and crisp. Freeze well wrapped for up to 2 months; thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 8 servings
- Yield: spiral cheese pie
- Total time: 1h 15min (30min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Eggs Gluten Milk Wheat
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