Cheese, courgette and honey pie

This comforting Greek cheese pie (‘tiropita me meli’) made with kataifi pastry (a kind of shredded filo) is served with a tomato, rusk, and olive salad.

To make this recipe you will need a 25x25cm/10x10in baking dish or similar.


For the cheese, courgette and honey pie

  • large knob of butter
  • 200g/7oz feta, crumbled
  • 175g/6oz kasseri (or gruyère), grated
  • 75g/2½oz halloumi, grated
  • 350g/12oz courgettes, coarsely grated
  • 2 free-range eggs
  • freshly ground white pepper
  • few sprigs fresh thyme, leaves picked
  • 300g/10½oz kataifi pastry
  • 175ml/6fl oz double cream
  • 175ml/6fl oz full-fat milk
  • 50g/1¾oz walnuts, finely chopped
  • olive oil, for drizzling
  • 3 tbsp honey

For the tomato, rusk, and olive salad

  • ½ red onion, thinly sliced
  • 1 tbsp red wine vinegar
  • 12 black olives, pitted and torn
  • 400g/14oz ripe tomatoes, cut into different shapes and sizes
  • 6 Cretan ‘daxos’ barley rusks (or wholemeal crispbreads), crumbled
  • 1 tbsp drained capers
  • 2 tbsp extra virgin olive oil
  • few sprigs basil, leaves picked and roughly torn
  • few sprigs flat-leaf parsley, roughly chopped
  • ½ tsp dried oregano
  • sea salt and freshly ground black pepper

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