This traditional Kichi Kozanis, a spiral-shaped Greek cheese pie, brings authentic Mediterranean flavors right to your table in just 100 minutes.
With its delicate filo layers and rich cheese filling, this vegetarian side dish showcases the best of Greek cuisine.
The mesmerizing spiral pattern not only makes it a stunning centerpiece but also ensures every bite delivers the perfect balance of crispy texture and creamy interior.
Perfect for entertaining guests or adding a gourmet touch to family meals, this recipe yields 10 generous portions.
Ingredients Needed
- Phyllo Dough: 400g, completely thawed if using frozen
- Feta Cheese: 600g, crumbled into small pieces
- Graviera Cheese: 100g, freshly grated
- Semolina: 2 tablespoons, thin variety
- Milk: 80ml, room temperature
- Eggs: 3, fresh
- Fresh Mint: 3 tablespoons, finely chopped (optional but recommended)
- Olive Oil: 3/4 cup for brushing
- Black Pepper: Freshly ground, to taste
- Sesame Seeds: For garnishing (optional)
Step-by-Step Instructions
- Preparation: Ensure phyllo dough is completely thawed if using frozen (thaw overnight in refrigerator)
- Make the Filling: Whisk milk and eggs in a large bowl, add Graviera cheese, crumbled feta, mint, pepper, and semolina until well combined
- Preheat: Set oven to 170°C and oil a 35cm round baking tray
- Roll Assembly: Lay one phyllo sheet flat, brush with olive oil, add filling along the longer edge, and roll into a sausage shape
- Form the Spiral: Place roll along the outer edge of the tray, continue with remaining sheets forming a snail pattern toward center
- Final Touch: Brush top generously with olive oil
- Baking: Bake for 75 minutes until golden and crispy (cover with foil if browning too quickly)
- Serving: Best enjoyed warm as an appetizer or side dish
Working with Phyllo Tips
Phyllo dough can be a bit tricky, but don’t worry! Keep your phyllo sheets covered with a slightly damp kitchen towel while you work – this stops them from drying out.
Work quickly but gently when brushing with oil. If a sheet tears, just patch it together and carry on – the layering will hide any mistakes.
Remember to thaw your phyllo in the fridge overnight, never on the counter, to keep it at the perfect texture for rolling.
Cheese Selection
Can’t find Graviera cheese? No problem! You can swap it with Gruyere or even a mild Pecorino Romano.
The key is keeping that mix of a sharp, salty cheese (like feta) with a milder, meltable cheese.
Just make sure your feta is good quality – it’s the star of this pie! Give it a quick taste before using – if it’s too salty, you might want to use a bit less.
Serving Suggestions
This cheese pie tastes amazing straight from the oven when it’s still warm and the phyllo is super crispy!
Try it with a fresh Greek salad on the side – the cool, crunchy vegetables are perfect with the warm, cheesy pie.
For a complete meal, add some grilled vegetables or a bowl of tomato soup. It’s also great for picnics or packed lunches at room temperature.
Storage Tips
Your cheese pie will stay tasty in the fridge for up to 3 days. Just wrap it well in foil or pop it in an airtight container.
To reheat, warm it in the oven at 350°F (175°C) for about 10-15 minutes – this brings back that lovely crispy texture.
Skip the microwave if you can, as it makes the phyllo soggy. The pie can also be frozen for up to 2 months – just thaw overnight in the fridge before reheating.
Spiral-shaped Greek Cheese pie (Kichi Kozanis)
Equipment
- Round baking tray (35cm diameter)
- Pastry brush
Ingredients
Main Ingredients
- 400 g phyllo dough for pies (14 ounces)
- 600 g feta cheese crumbled (21 ounces)
- 100 g Graviera cheese grated (3.5 ounces)
- 2 tbsps semolina thin
- 80 ml milk (1/3 of a cup)
- 3 eggs
- 3 tbsps fresh mint chopped (optional)
- 3/4 cup olive oil
- freshly ground pepper to taste
- sesame seeds for garnish (optional)
Instructions
- If you choose to prepare this Greek cheese pie with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
- To make this Greek cheese pie, start by preparing the filling first. Pour the milk in a large bowl, crack the eggs and whisk. Add the Graviera cheese and whisk again. Stir in the crumbled feta cheese, the chopped mint, season with freshly ground pepper and sprinkle with the semolina. Blend well, so that the flavours mix.
- Preheat the oven to 170C and oil the bottom and sides of a round baking tray (approx. 35cm diameter).
- Unroll the phyllo dough from the plastic sleeve and place one sheet of phyllo on a working surface (larger side facing you). Using a pastry brush, brush with olive oil. Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’. Place the roll on the baking tray, starting from the outer side of the tray (the phyllo roll should be touching the side of the pan). Repeat with the rest of the dough, placing the rolls (touching each other) in the baking tray, forming a ‘snail’, that leads to the centre of the pan. Oil the surface of the pie with enough olive oil and bake in preheated oven at 170C for about 75 minutes, until nicely coloured and crispy. If the pie starts getting coloured to quickly, cover up with aluminium foil.
- Serve this delicious Greek cheese pie while still warm as an appetiser, snack or side dish. Enjoy!