RECIPES WITH YOGHURT
Patsavouropita with yoghurt and cheese
INGREDIENTS (serves 8-10 people)
1 package phyllo pastry for pies
300 g STAMOU Plousio yoghurt with 10% fat
260 g STAMOU crumbled feta with oregano and thyme
200 g STAMOU graviera
200 ml STAMOU fresh cow’s milk
3-4 tablespoons butter
3 eggs
Freshly ground pepper
METHOD
- In a bowl, beat the eggs, season with salt and pepper and pour in the milk. Add the mixture to the yoghurt.
- Mix together and add the crumbled feta and grated graviera.
- Take roughly half of the phyllo pastry, bake until brown and pour the mixture on top.
- Lay out the remaining sheets of phyllo pastry in a 28-30cm baking pan, making sure to butter each sheet.
- Pour in the mixture and turn the protruding phyllo sheets to create a string.
- Cover the patsavouropita with the remaining butter.
- Bake at 180°C for 40-45 minutes, until brown.
- Serve with refreshing greens.
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