A very unique and impressive vegetarian traditional Greek cheese pie recipe from the region of Kozani! Sumptuous savoury pies are a staple dish of the Greek cuisine; from the classic spanakopita recipe, chicken pie (kotopita), leek pie (prasopita) to cheese pies of various sizes and shapes, savoury pies are suitable for every time of the day, as a main dish, starter or mid-day snack!
‘Snail’-shaped Greek cheese pie – A regional Greek recipe from Kozani
This snail-shaped Greek cheese pie, called Kichi is a traditional specialty from the region of Kozani. It is variation on the traditional Greek cheese pie as it’s made in a circular, snail-like form and baked till golden brown and extra crispy.
The main ingredients are feta cheese, eggs and phyllo dough and is quite different to the taste to the snail-shaped Greek cheese pie from Skopelos, despite the visual similarities (the version from Skopelos is made using home-made phyllo and is fried).
To prepare this snail-shaped Greek cheese pie from Kozani (Kichi) our feta cheese is mixed with hard yellow cheese, spices and seasoning, is wrapped in a soft, fresh phyllo and baked until golden brown and perfectly melty on the inside.
Tip: A mature feta gives this traditional Greek cheese pie a bold and salty flavour, so be careful with how much salt you add in the seasoning!
Give this delicious traditional Greek cheese pie recipe a try and amaze your friends and family with its crispy and tangy flavor! Got any questions? Feel free to ask in the section below and if you enjoyed our recipe don’t forget to share with your friends and family on your favorite social network using the links above! Enjoy!
More delicious Greek Pies!
If you love a traditional Greek pie, the below recipes are made for you!
Find out how to make the perfect spiral-shaped Greek cheese pie (Kichi Kozanis) with this traditional, locally sourced recipe. It all starts with some good quality phyllo.
If you choose to prepare this Greek cheese pie with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
To make this Greek cheese pie, start by preparing the filling first. Pour the milk in a large bowl, crack the eggs and whisk. Add the Graviera cheese and whisk again. Stir in the crumbled feta cheese, the chopped mint, season with freshly ground pepper and sprinkle with the semolina. Blend well, so that the flavours mix.
Preheat the oven to 170C and oil the bottom and sides of a round baking tray (approx. 35cm diameter).
Unroll the phyllo dough from the plastic sleeve and place one sheet of phyllo on a working surface (larger side facing you). Using a pastry brush, brush with olive oil. Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’. Place the roll on the baking tray, starting from the outer side of the tray (the phyllo roll should be touching the side of the pan). Repeat with the rest of the dough, placing the rolls (touching each other) in the baking tray, forming a ‘snail’, that leads to the centre of the pan. Oil the surface of the pie with enough olive oil and bake in preheated oven at 170C for about 75 minutes, until nicely coloured and crispy. If the pie starts getting coloured to quickly, cover up with aluminium foil.
Serve this delicious Greek cheese pie while still warm as an appetiser, snack or side dish. Enjoy!
Of course you can. Make sure that you’ve brushed the butter on the phyllo and make sure you’ve covered it well with cling film! You should be able to keep it in the fridge unbaked for 2-3 days and you can also freeze it unbaked for a few months too!
when I lived in the bay area [near San Francisco, I usually saw the triangle version of these in restaurants; I have moved to Calgary, where I see the round type like this recipe, they are both delicious, I am wondering which I would see most in Greece?[or is it strictly regional?] thanks for posting this!!
If I make the spiral the day before, cover it and leave it unbaked in the fridge, will the filling release any moisture/ liquid making the phyllo soggy?
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Hi Eli,
Can you make the spiral pita but bake it the next day? Would leaving it in the fridge affect the outcome?
Of course you can. Make sure that you’ve brushed the butter on the phyllo and make sure you’ve covered it well with cling film! You should be able to keep it in the fridge unbaked for 2-3 days and you can also freeze it unbaked for a few months too!
Hi Eli, Can I make this pie using your home made phyllo dough recipe?
how do I make hors’d Oeuvres size
when I lived in the bay area [near San Francisco, I usually saw the triangle version of these in restaurants; I have moved to Calgary, where I see the round type like this recipe, they are both delicious, I am wondering which I would see most in Greece?[or is it strictly regional?] thanks for posting this!!
If I make the spiral the day before, cover it and leave it unbaked in the fridge, will the filling release any moisture/ liquid making the phyllo soggy?
Do you eat this by itself or with some sort of sauce or condiment?