This is one of those recipes that carries the soul of the Greek countryside.

Simple ingredients, humble origins, and a result that feels like home from the first bite.

We call it Trahanopita, a comforting pie made with trahana and feta, baked until golden and irresistibly fluffy.
What makes this pie truly special is a technique from my grandmother’s kitchen.

She used to dip every single phyllo sheet in a mixture of egg and milk before baking.

It is not something many people do, even in Greece, but it makes all the difference.

This old family method transforms the pie completely, making it soft and airy inside, never dry, with a beautifully crisp top.
It is a small secret passed down through generations, and it turns a simple pie into something unforgettable.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the filling

2 cups trahana

2 cups milk

2 cups water

3 tablespoons butter

1 teaspoon salt

500 g feta cheese, crumbled

3 eggs

Black pepper to taste

For the phyllo

1 packet phyllo pastry sheets

For dipping the phyllo

3 eggs

1 cup milk

Directions

In a saucepan, add the water and milk and bring to a boil. Add the trahana and cook over medium heat, stirring often, until it absorbs all the liquid. The mixture should be soft and fluffy, not creamy and not soupy.

Remove from heat and let it cool slightly.

Add the butter and mix until melted.When the trahana is warm, not hot, add the eggs, crumbled feta, salt, and black pepper. Mix well until fully combined.In a bowl, whisk the eggs with the milk for dipping the phyllo.

Lightly grease a baking dish.Dip one phyllo sheet into the egg and milk mixture, letting it soak briefly.

Lay it flat in the dish. Repeat with a second sheet to form the base.

Dip a few more sheets, gently crumple them, and place them loosely on top of the base.

Spread the trahana filling evenly.Dip and crumple more phyllo sheets and place them over the filling.

Finish with two flat dipped sheets on top, tucking the edges inside.

Pour any remaining egg and milk mixture over the pie.

Bake at 180°C (350°F) for 45 to 50 minutes, until puffed and deeply golden.

Let rest for 10 minutes before cutting.

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