Spiral-shaped Greek Cheese pie recipe (Kichi Kozanis)

Ingredients

• 400 g (14 oz)phyllo dough for pies
• 600 g (21 oz)feta cheese, crumbled
• 100 g (3.5 oz)Graviera cheese, grated
• 30 ml (2 tablespoons)fine semolina
• 80 ml (⅓ cup)milk
• 3eggs
• 45 ml (3 tablespoons)fresh mint, chopped (optional)
• To tastefreshly ground black pepper
• 180 ml (¾ cup)olive oil
• To tastesesame seeds for garnish (optional)

Instructions

1. 1

   Thaw the phyllo

   If using commercial phyllo, thaw it fully in the fridge from the previous day. If you are new to handling phyllo, review the handling guidance before you begin.

2. 2

   Mix the filling

   Pour the milk into a large bowl, add the eggs and whisk. Whisk in the grated Graviera, then stir in the crumbled feta, chopped mint and freshly ground pepper. Sprinkle in the semolina and mix until combined.

3. 3

   Prepare the oven

   Heat the oven to 170°C and oil the bottom and sides of a round baking tin about 35 cm in diameter.

4. 4

   Shape and bake

   Unroll the phyllo and lay one sheet on a work surface with its longer side facing you. Brush it with olive oil, then spread some filling in a strip along the edge nearest you and roll the sheet into a sausage shape. Place it against the edge of the tin, then repeat with the remaining phyllo and filling, arranging the rolls snugly in a spiral towards the centre. Brush the top with plenty of olive oil and bake at 170°C for about 75 minutes, until crisp and nicely coloured. If it browns too quickly, cover it with aluminium foil.

5. 5

   Serve warm

   Serve the pie while it is still warm as an appetiser, snack or side dish.

What is Kichi Kozanis?

Kichi Kozanis is a spiral-shaped Greek cheese pie associated with Kozani and the surrounding region of northern Greece. Phyllo is filled, rolled into long parcels and coiled in a round tin.

This version pairs salty feta with Graviera and optional mint. The spiral lets the rolls bake close together while leaving plenty of layered edges to turn crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 496 calories, 17g protein, 26g carbs, 35g fat.

The phyllo provides most of the carbohydrates, while olive oil and the cheeses contribute much of the fat. Feta, Graviera and eggs provide most of the protein. Serve a wedge with salad or vegetables for a more balanced plate.

Choosing the cheeses

Feta: Crumble it into the filling so it spreads between the phyllo layers. Its salty, tangy flavour is the main character of the pie.

Graviera: Grate it finely so it mixes evenly with the milk and eggs. It adds a rich, savoury note alongside the feta.

Getting the filling right

Eggs and milk: Whisk them together first, then blend in the grated cheese before adding the feta. This helps distribute the liquid ingredients through the filling.

Semolina: Sprinkle it in and mix well; it helps the filling hold together. Add pepper to taste, keeping in mind that feta is already salty.

Handling the phyllo

Thawing: Give shop-bought phyllo a full thaw in the fridge from the previous day, as the recipe directs. Keep the sheets together until you are ready to use them.

Rolling: Brush each sheet with oil and spread the filling in a strip along one long edge. Roll it into a sausage without pressing the filling out, then place it snugly against the previous roll.

Building the spiral

Start at the outer edge of the tin and work towards the centre, keeping the rolls touching. This makes a continuous coil that fits the round pan.

Oil the surface well before baking. If the top colours too quickly during the long bake, loosely cover it with aluminium foil as instructed.

When it is ready

The pie takes about 75 minutes at 170°C. Look for a crisp surface with an even golden colour, adjusting with foil if it browns too rapidly.

Let the pie settle briefly after it comes out of the oven so the spiral is easier to portion. Serve it warm, when the cheese filling is still soft.

Serving ideas

Cut the pie into wedges and serve it as an appetiser or a savoury snack. It also works as a side dish alongside a simple salad or vegetables.

The sesame garnish is optional and can be scattered over the oiled surface before baking. Mint is optional too, so the filling can be made with just the cheeses and pepper.

Recipe notes & tips

• Thaw commercial phyllo in the fridge from the previous day so it is fully thawed before shaping.
• Have the filling ready before unrolling the phyllo, so the sheets spend less time exposed while you work.
• Brush each sheet with olive oil before adding the filling.
• Arrange each roll snugly against the previous one to keep the spiral together.
• Cover the pie loosely with aluminium foil if the top colours too quickly.
• Check for a crisp, well-coloured surface near the end of the baking time.

Variations

• Skip the mint: Leave it out for a straightforward feta and Graviera filling.
• Add sesame: Scatter sesame seeds over the oiled surface before baking.
• Use more mint: Increase the chopped mint for a more pronounced herbal note.
• Adjust the pepper: Add more freshly ground pepper for a sharper finish.
• Change the cheese balance: Use a little less Graviera and more feta while keeping the total filling amount similar.

Common mistakes to avoid

• Partly thawed phyllo: Thaw it fully in the fridge from the previous day before trying to unroll it.
• Dry phyllo: Brush each sheet with olive oil as you work to help the layers bake crisp.
• Loose spiral: Place each roll touching the last one, starting at the tin's edge and working towards the centre.
• Filling spread too widely: Keep it in a strip along the long edge so the sheet can roll into a sausage.
• Top browning too quickly: Cover the pie with aluminium foil and continue baking.
• Underbaked pastry: Bake for about 75 minutes at 170°C, checking for a crisp, well-coloured finish.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat in an oven until warmed through and crisp again; the microwave will soften the phyllo.

Frequently asked questions