Kasiata: Cheese pie from Metsovo

Kasiata, cheese pie from Metsovo tiropita

Kasiata is a rich pie from the home of the Vlachs, Metsovo.

With a unique preparation technique and its main ingredient being feta, Kasiata is the ultimate tiropita (cheese pie).


500g flour for all uses
250-300ml water (depending on the flour)
250g feta, crumbled
½ cup melted sheep butter or extra virgin olive oil or a mixture of half and half
1 pinch of salt


Step 1

Put the flour in a bowl, gradually add water and knead vigorously with your hands until an elastic dough is formed. Spread the dough in a square shallow dish to take its shape, making sure its thickness does not exceed 2cm. Spread the feta on top so that it goes everywhere. Sprinkle with butter or olive oil or their mixture.

Step 2

Preheat the oven to 180°C. Take one corner and bring it to the centre of the dough, creating a triangle with its apex in the centre of the dough. Repeat the process with the remaining 3 corners forming a new square and finally make sure the dough is about a finger thick.

Step 3

Knead vigorously and spread the dough again in the same way as before in the square dish, again sprinkling with butter or olive oil or the mixture. Bring the corners to the centre again, creating a new square and sprinkle with butter or olive oil or a mixture of them and knead. Repeat the same process two more times (total of 4 new squares, 4 kneads, 4 oilings).

Step 4

The last time, after the new square has been created, transfer the dough to a well-buttered pan, press lightly with your fingers to cover its entire surface and sprinkle with butter or olive oil. Bake in the oven for 40-50 minutes, until golden brown, cooked in the centre and crispy.


  • There are also more complex variations, with more "re-kneadings", which reach or exceed ten.
  • The good sheep butter of the original recipe is responsible for its intoxicating aroma and crunchy texture.
Kasiata, cheese pie from Metsovo tiropita
Photography: Studiom.com - Food styling: Makis Georgiadis - Styling: Katerina Lykouresi

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