Frumenty Pie with Feta, Gruyere Cheese and Dried Tomatoes

January 29, 2016

  • 20 mins

    20 mins

    40 mins

20 mins
20 mins
12 pieces
Difficulty Level


8 sheets coutry style fillo pastry ZIMI PSACHNON

1½ cup sweet frumenty (trahana) ZIMARIKA PSACHNON

200 g feta cheese, crumbled

200 g spicy gruyere, grated

150 g sundried tomatoes chopped

1½ cup milk

4 eggs, preferably organic

salt, freshly grounded pepper

olive oil (for spread sheets use)


Preheat oven to 180 ° C.

Put into pot 3 cups of water with a little salt and as soon as it starts to boil add the sweet frumenty (trahana).

Stir and leave to cook over low heat until it absorbs all the water and become creamy.

Remove from heat and leave it to cool.

In a large bowl, beat the eggs with the whisk. Add milk, feta, gruyere cheese, sun-dried tomatoes and boiled sweet frumenty (trahana).

Add salt, freshly grounded pepper and mix well. The mixture should be fluid enough.

Grease thoroughly a rectangular baking tray 30x35 cm about.

Strew a coutry style fillo pastry ZIMI PSACHNON and grease well.

Crinkle the second sheet and put in the baking tray. Grease and do the same with another 2 sheets of coutry style fillo pastry.

Get scoops from the mixture of sweet frumnety (trahana) and place them across the surface of the crinkled sheets.

Take a country style fillo pastry, crinkle it and cover the mixture.

Sprinkle with a little olive oil and repeat the process with the mixture and the crinkled sheet for another 3 times.

Grease thoroughly the final sheet and engrave with a sharp knife into squares.

Bake the pie for 35-40 minutes until the surface becomes well brown.

Start Timer (40 minutes)