Phyllo Cheese Bake

There’s something so special about gathering around the table with the people we love, sharing good food, and making memories that stay with us long after the meal is over. This Phyllo Cheese Bake is one of those recipes that has been part of my family gatherings for years. I created it out of my love for bringing people together and my need for something delicious, comforting, and easy to prepare, especially on those busy days when there’s so much happening in the kitchen.

With its golden, crispy layers of phyllo and a rich, savory cheese filling, it has become a favorite that everyone looks forward to whenever we get together. For me, the best recipes are the ones that bring people closer, find their way onto our tables time and time again, and become part of our family memories.

I hope this recipe finds its way into your kitchen, too, and brings as much warmth, joy, and love to your table as it has to mine.

Ingredients

For the cheese filling

• 1 package (16 oz / 454 g) phyllo dough, thawed according to package instructions
• 340 g feta cheese
• 190 g queso fresco (white cheese)
• 340 g low-moisture mozzarella cheese
• 1 egg
• A handful of fresh parsley
• Freshly cracked black pepper, to taste

For assembling and brushing

• Ghee
• Vegetable oil or another neutral oil, using a ratio of 1 part ghee to 2 parts oil
• 1 egg
• 1 tablespoon vinegar
• Roasted sesame seeds
• Black sesame seeds

The amount of ghee and oil will depend on how much your phyllo dough absorbs. I usually melt more as needed, keeping the same 1:2 ratio.

Instructions

1. Preheat the oven. Preheat your oven to 350°F (175°C).
2. Prepare the cheese filling. Add the feta, queso fresco, and mozzarella to a food processor. Pulse until the cheeses are crumbly. Add the egg, fresh parsley, and freshly cracked black pepper. Process until the mixture comes together into an almost paste-like consistency.
3. Prepare the ghee and oil mixture. Melt the ghee and combine it with the vegetable oil using a ratio of 1 part ghee to 2 parts oil. Set aside.
4. Prepare the phyllo base. Lightly brush a baking sheet with the ghee and oil mixture. Unroll the phyllo dough and keep it covered with a clean kitchen towel while working to prevent it from drying out.
5. Layer the phyllo. Place two sheets of phyllo dough onto the prepared baking sheet and lightly brush with the ghee and oil mixture. Repeat, brushing between each pair of sheets, until you have 10 sheets in total, or 5 layers, forming the base.
6. Add the cheese filling. Spread the cheese mixture evenly over the phyllo base.
7. Finish layering. Continue layering the remaining phyllo sheets over the cheese filling, brushing each pair with the ghee and oil mixture. Finish with a final brushing of the ghee and oil mixture.
8. Brush and garnish. Whisk the remaining egg with 1 tablespoon of vinegar. Brush the top of the phyllo generously with the egg wash. Cut into your preferred serving sizes, then sprinkle with roasted and black sesame seeds.
9. Bake. Bake for 25–30 minutes, or until the phyllo is beautifully golden brown and crisp.
10. Rest and serve. Allow the bake to rest briefly before serving. Enjoy warm with family and friends!

Notes & Tips

• Keep the phyllo covered with a towel at all times while assembling to prevent it from drying out.
• Brush the layers lightly and evenly with the ghee and oil mixture for a crisp, golden finish.
• place the phyllo bake in the fridge for 15 minutes before cutting makes cutting with a knife much easier into your desired pieces before baking.
• Let the bake rest for a few minutes after it comes out of the oven so the cheese filling can settle before serving.

Enjoy this delicious, cheesy, golden bake at your next family gathering!