Golden, flaky layers of buttered puff pastry give in and reveal a smooth savory secret: a mixture of mild feta cheese, eggs and freshly ground black pepper. Cheese Pie (tiropita) is a typical Greek snack that people eat for breakfast, as side for lunch and dinner. There are thousands of variations of Greek tiropita as cooks and housewives compete for the best and richest in cheese and eggs savory and where talent is needed for the X fyllo-pastry variations made from scratch. Not my cup of tea. For me it has to go fast and be as light as possible without compromises in taste and texture.
My own version of cheese pie came out one summer afternoon when friends were coming in and time was short. Instead of having to butter 10-15 fyllo sheets and bake a big pan, I decide to spread my 3-ingredient filling into a pastry roll, into a Feta Cheese Strudel with Puff Pastry and put it in the often.
As the pastry sheet gives only 8 pieces, I normally bake two strudels when more hungry mouths are around the table.
Feta cheese Strudel makes also a light vegetarian lunch or dinner served with a green salad.
It can be made ahead, put in the deep freeze, but needs at least one hour outside before baking.
sheet puff pastry or crust pastry or pie-crust (33×44cm or 12.99?x17.3?)