Name: Stone Athens “Striftopita” Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 8 sheets store-bought filo (phyllo) pastry sheets; 80 g unsalted butter, melted; 1 tbs olive oil; 200 g feta cheese, crumbled; 100 g Gruyère cheese, grated; 1 item egg, large; 60 g Greek yogurt (or full-fat plain yogurt); 1 tbs fresh dill, finely chopped; 1 tbs fresh parsley, finely chopped; 0.5 tsp black pepper; 0.25 tsp salt; 1 tsp sesame seeds; 250 g cherry tomatoes, halved if large; 1 tbs olive oil; 1 clove garlic, minced; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 tsp fresh thyme or oregano (optional); 2 tsp runny honey; 60 g rocket (arugula); 0.5 tsp lemon juice; 1 tsp extra-virgin olive oil; 0.25 tsp freshly ground black pepper

Method

Filo pie

Preheat and prepare pan

Preheat oven to 200°C / 400°F (conventional). Grease a 20–22 cm (8–9 in) round ovenproof dish or cake tin with a little melted butter.

Prepare filling

In a bowl, combine crumbled feta, grated Gruyère, the egg, Greek yogurt, chopped dill and parsley, 1/4 tsp salt and 1/2 tsp black pepper. Mix until evenly combined; the mixture should be moist but not runny.

Layer filo

Unwrap the filo and keep sheets covered with a slightly damp cloth to prevent drying. Lay one sheet in the prepared dish, letting edges overhang; brush lightly with melted butter. Repeat with 3 more sheets, brushing butter between each. Spoon the cheese filling into the center and spread evenly, leaving a 2 cm (3/4 in) border. Fold overhanging filo edges toward the center, then continue layering the remaining 4 sheets on top, brushing each with butter. Tuck and crimp the edges to seal. Sprinkle sesame seeds evenly over the top and brush a final thin layer of butter.

Bake pie

Place the assembled pie on a baking tray (to catch any drips) and bake in the preheated oven for 25–30 minutes, or until the filo is golden brown and crisp and the filling is set. If top browns too quickly, cover loosely with foil for the last 5–10 minutes.

Baked cherry tomatoes

While the pie bakes, toss the cherry tomatoes with 1 tbsp olive oil, minced garlic, 1/4 tsp salt, 1/4 tsp black pepper and the optional thyme/oregano. Spread on a small roasting tray or ovenproof dish and place in the oven alongside the pie for the last 10–12 minutes of baking (or roast separately at 200°C / 400°F for 10–12 minutes) until tomatoes are blistered and slightly caramelized. Remove from oven and set aside.

Finish & serve

Prepare rocket: toss rocket with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice and a pinch of freshly ground black pepper.

Plate: transfer the warm filo pie to a board or serving plate. Spoon the roasted cherry tomatoes over or alongside the pie. Scatter the dressed rocket around the pie or on top as preferred.

Drizzle 2 tsp runny honey over the tomatoes and pie, allowing it to mingle with the sesame and cheeses. Finish with an extra crack of black pepper if desired. Serve immediately.

“striftopita” Recipe