Greek Spiral Cheese Pie (Filo Snail Pie)
A traditional Greek breakfast made from scratch — give it a try! This spiral cheese pie is so good! Feta, béchamel sauce, and a little Greek yogurt wrapped in crispy filo give the pie a wonderfully delicate flavor. It works as a full breakfast or a light dinner, and you can also serve it alongside other dishes.
snejok
Recipe author
Greek Spiral Cheese Pie (Filo Snail Pie)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
7 g
Fats 42 %
20 g
Carbohydrates 44 %
21 g
313 kcal
GI:
86
/
0
/
14
- Flaky filo pies are one of the Greeks' most beloved dishes. You'll find them on the menu of any café, and people make them at home all the time. Cheese-filled pies are especially popular — in Greece they're usually served for breakfast — and they're not that hard to make. 1. For the filling, you'll need béchamel sauce. Melt the butter in a heavy-bottomed pot and gradually whisk in the flour. Over medium heat, stirring constantly, cook the flour to a golden hue. Then, still whisking, pour in the milk and bring the mixture to a boil, stirring the whole time. Cook the sauce for 8–10 minutes, until it's a thick cream, then take it off the heat and let it cool. Combine the Greek yogurt (you can use sour cream instead), the egg, the feta, and the grated Gruyère. Mix until smooth, then stir in the cooled béchamel and mix thoroughly again. That's your filling. 2. Preheat the oven to 410°F (210°C). Get a 10-inch (26 cm) round pan and brush the bottom with vegetable oil. Take the filo dough and separate the sheets. Lay one sheet on parchment, leave a 1 cm border, spread filling along one edge, and carefully roll the sheet into a tube. Arrange this tube around the edge of the prepared pan. Take a second sheet, spread it with filling, roll it up, and lay it in the pan where the first one ends. Continue with all the sheets, coiling each one as a continuation of the spiral until the rolled sheets fill the whole pan. Brush the pie with vegetable oil and pierce it in several spots with a toothpick so steam can escape as it heats. Bake in the preheated oven for 10 minutes at 410°F (210°C). Then lower the temperature to 350°F (180°C) and bake another 20–30 minutes, depending on how many layers the pie has. To check that it's done, give it a gentle shake — the filling shouldn't stick to the bottom and the pie should slide freely. Greek breakfast for the whole family is ready! Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Acidophilus milk 3.2% fat - 58 kcal/100g
- 'Rastishka' - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Agusha drinking yogurt - 87 kcal/100g
- Actimel natural - 83 kcal/100g
- Danone yogurt 2.2% fat - 96 kcal/100g
- 'Mazhetel' - 48 kcal/100g
- Ehrmann full-fat yogurt - 152 kcal/100g
- Yogurt 3.5% fat - 68 kcal/100g
- Natural yogurt 1.5% fat - 48 kcal/100g
- Low-fat yogurt - 38 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Steppe cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese 50% fat - 400 kcal/100g
- Chester cheese 50% fat - 363 kcal/100g
- Edam cheese 40% fat - 340 kcal/100g
- Cheese with mushrooms 50% fat - 395 kcal/100g
- Emmental cheese 45% fat - 420 kcal/100g
- Gouda cheese 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fatty yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyère cheese - 396 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Feta cheese - 290 kcal/100g
- Filo dough - 441 kcal/100g
Similar recipes
Related and additional categories: