This savory Greek Pasturma & Cheese pie can be assembled in 10 minutes and on your plate in no time. It’s made with a handful of ingredients and loaded with flavor. A definite crowd pleaser and perfect for your next dinner party.
Watch the video Tutorial
What is Pasturma?
Pasturma is beef that has been seasoned and air-cured then cut into thin slices. It is commonly used in Greek, Turkish, Armenian, and Middle Eastern cuisine. The meat is usually seasoned with fenugreek seeds, garlic, and pepper. The seasonings depend on the region where the pasturma is prepared. It tastes great with cheese, peppers, and eggs served for breakfast. My favorite way to use it is in this pie.
Ingredients for the pie:
Once you gather all of these ingredients it takes about 10 minutes to assemble the pie. So, be sure to preheat the oven to 400 °F, 200 °C.
Here’s everything that you will need to make this delicious pie:
- 8 sheets of #4 phyllo
- 12 slices of pasturma
- cherry or grape tomatoes
- a large belle pepper or 3 small peppers
- cheese: gouda, kasseri, kefalograviera, gruyere, or mozzarella
- dried oregano
- black pepper
It is a very simple pie with a whole lot of delicious flavor.
Where is pasturma sold?
You can buy pasturma slices at a local Mediterranean/Middle Eastern market. It will most likely be sold in the freezer section. If you cannot locate Pasturma, you may substitute Pastrami.
This pie is traditionally made with kasseri or kefalograviera cheese. I have to drive almost an hour into town to buy some so, instead, I used a combination of Gouda slices and Gruyere cheese. The result was perfection in every bite. SO much flavor!
Feel free to use your favorite cheese or whatever is easy to find.
How long does this pie need to bake?
35-40 minutes and it will be ready. Now, every oven bakes differently so make sure to check the pie at the 30-minute mark. My oven takes 40 minutes and the pie is golden and crisp. That is what you should be looking for: a nice golden brown color and crispiness.
Once it is baked let it sit at room temperature for 10 minutes before slicing it. This will give the cheese time to set and the slices will be easier to cut.
Why score the pie before baking it?
Once phyllo bakes, it crumbles easily. Scoring the pie before baking will help you slice it without crumbling the top crust. Do not skip this step.
Can the pie be made ahead?
Yes, assemble the pie a day ahead and store in the refrigerator until ready to bake. Then, follow the baking instructions. I love recipes that can be made ahead. They make entertaining so easy!
Feel free to double this recipe and bake it in a 9 by 13-inch baking pan. This is perfect if you’re serving the pastourmadopita as an appetizer for a party. Score it into smaller pieces and serve.
The rolls can be assembled and frozen before they are baked up to 2 months.
I hope that you give this recipe a try and you let me know what you think in the comments section. Share pictures with me on Facebook and Instagram. I love seeing your recreations!! Share this recipe with your friends and family and create beautiful memories together. Kali Orexi!
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Pastourmadopita: Greek Phyllo Pie with Pasturma & Cheese
This savory Greek Pasturma & Cheese pie can be assembled in 10 minutes and on your plate in no time. It's made with a handful of ingredients and loaded with flavor. A definite crowd pleaser and perfect for your next dinner party.
- 8 sheet (#4) phyllo
- 4 oz (115 g) salted butter, melted
- 12 slices Pasturma
- 10 – 15 grape or cherry tomatoes, halved
- 3 small bell peppers, sliced
- 8 oz (230 g) cheese: kasseri, gouda, gruyere, or mozzarella
- Black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon of black sesame seeds or poppy seeds
Preheat the oven to 400 °F, 200 °C.
Brush melted butter on the interior bottom and sides of a 10-inch round baking pan.
Layer 4 sheets of phyllo into the baking pan. Drizzle butter between each layer. Some of the phyllo should be hanging outside of the pan.
Add a layer of gouda cheese.
Layer the Pasturma slices on top of the gouda cheese.
Top with tomatoes and bell pepper slices.
Top with the gruyere cheese.
Sprinkle with black pepper and then oregano.
Cover with the phyllo that is hanging outside of the pan.
Layer the final four sheets of phyllo on top and drizzle in between with melted butter.
Gather all of the phyllo that is hanging outside of the pan and roll it to form a crust border around the side.
Brush the top and sides of the phyllo with the remaining butter.
Score the top into 8 pieces.
Sprinkle the top with sesame seeds and bake on the center rack for 35-40 minutes. The pie is ready when it is golden brown and crisp.
Allow to sit at room temperature for 10 minutes before serving.
Serve with a salad and tzatziki or as an appetizer. Enjoy!
The pie can be assembled a day ahead f time and stored in the refrigerator until ready to bake.