Ingredients

  • SpinneysFOOD Salted Butter 1 tbsp
  • SpinneysFOOD Mild Cheddar 200g
  • SpinneysFOOD Halloumi-Style Grill Cheese 100g
  • SpinneysFOOD Feta 200g
  • Courgettes 250g
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Organic Free-Range Eggs 2, large
  • SpinneysFOOD Fresh Thyme A handful
  • Kataifi pastry 400g
  • SpinneysFOOD Greek Extra Virgin Olive Oil 3 tbsp
  • Double cream 125ml
  • SpinneysFOOD Fresh Full Fat Milk 125ml
  • SpinneysFOOD Walnuts 50g
  • SpinneysFOOD Honey 3 tbsp

Nutrition (Per serving)

  • Calories 845
  • Fat 59.5g
  • Saturates 28.2g
  • Protein 30.6g
  • Carbs 49g
  • Sugars 16.3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Tyropita me meli

Greek 20 Mins Prep · 65 Mins Cook


  1. Preheat the oven to 200°C, gas mark 6. Grease a 25cmx25cm baking dish with butter.
  2. Grate the Cheddar and halloumi into a large bowl. Crumble the feta into the same bowl. Coarsely grate the courgettes into a separate bowl. Sprinkle over the salt. Set aside for 10 minutes then squeeze out the excess water. Add the courgettes to the cheeses and mix well.
  3. In another small bowl, whisk one of the eggs with the thyme leaves. Add this to the cheese mixture and mix well.
  4. Separate the kataifi pastry and arrange half of it in the greased baking dish, pushing it up the sides a little. Drizzle over 1 tablespoon of olive oil. Bake the pastry for 5 minutes or until slightly golden brown. Place the cheese mixture on top then layer the remaining kataifi pastry over the cheese mixture. Whisk the remaining egg with the cream and milk then pour this evenly over the pastry. Set aside for 30 minutes.
  5. Scatter the walnuts over the top of the pie, drizzle over the oil, then place the dish directly on the bottom of the oven. Bake for 35 minutes, or until golden brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden brown. Leave the pie in the dish for approx. 10 minutes before slicing and serving.