A simple and delicious pie made with crisp, buttery phyllo and filled with creamy feta and ricotta cheese. I love to serve this as an appetizer along with some olives at my dinner parties and especially on Thanksgiving. I usually make two because it goes it gets gobbled up fast! The pie can be assembled 2 weeks ahead of time and stored in the freezer. It’s beautiful to look at, delicious, and simple to prepare. What could be better?
The recipe for this cheese pie along with all of the other recipes from this menu are inside the Holiday Table #1 Thanksgiving ebook. Download it here.
Hi! I just found your website, and would be interested in keeping up with it, getting recipes from it. Having trouble signing up for ecook. I m putting me first name, and then my email, but it says needs a “valid email”?? I wished I lived near you, I would sign up for classes. I learned most of my ethnic cooking from many days spent in my Armenian church kitchen cooking for bazaars, food festivals. This year is just a blank year, without our largest fundraisers. The older generation were the pro, the best thing they handed down to us.