Greek Snail Shaped Cheese Pie Recipe With Feta, Yogurt And Béchamel Cream Filling

5 from 7 votes

This snail-shaped Greek cheese pie (Tiropita Strifti) features crispy, flaky filo with a creamy bechamel-like filling with yogurt, feta, and Gruyere.

Prep Time30

Cook Time1

Course: Appetizer

Cuisine: Greek

Keyword: cheese, feta, filo

Servings: pieces

Calories: 552kcal

450 grams (1 package) filo pastry
80 ml sunflower or corn oil for brushing the filo (see alternatives in the text above)

Whisk together the sunflower oil and the flour in a saucepan.
Cook over moderate heat, whisking constantly for 2 minutes until flour smells toasted.
Add the milk slowly.
Whisk until thickened. Remove from heat. Set aside to cool for a few minutes.
Mix in the yogurt, egg, feta, and Gruyère cheese. Season with ground pepper.

Preheat oven to 175 °C / 350 °F.
Lay open the filo sheets on your working surface.
Brush a 10- inch (25 cm) round pan with oil.
Take one phyllo sheet and lay it flat. Brush with sunflower oil, using a pastry brush.
Spread a 1 cm thick line of the filling widthwise. (Leave a 1cm empty space on each end of the phyllo so the filling won't come out when rolling).
Roll gently towards the other end to create a log.
Add the 1st phyllo roll to the pan, in the outer edge . Press softly so it will fit exactly to the walls of the pan.
Continue the same process until you fill the pan. Every time you add a new phyllo roll into the pan, make sure to secure its ending either together with the next roll's ending or in the middle, under the previous filo roll.
Brush the top of the pie with oil. With a toothpick, prick the pie many times for the steam to be able to come out.
Bake for about 50 minutes until honey golden and crispy.
Cool the pie for at least 20 minutes.
Serve warm and enjoy!