Baked Kasseri Cheese Spread Recipes

BAKED KASSERI CHEESE SPREAD

Steps:

• Preheat oven to 450 degrees; cut cheese into 1/2-inch-thick slices.
• Layer cheese in the bottom of a shallow 1-quart quiche dish or a 9-inch pie plate, overlapping if necessary.
• Toss together the olives, oregano, garlic, and red pepper.
• Sprinkle over the cheese.
• Bake for 8 to 10 minutes or until cheese just begins to melt.
• Serve immediately on bread, apples, or crackers; rewarm cheese as needed.

FLAMING GREEK CHEESE (SAGANAKI)

Steps:

• Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
• Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
• Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

BAKED CHEESE SPREAD

Steps:

• Preheat the oven to 350 degrees. Mix all ingredients in a pie plate. Bake until golden brown on top, about 30 minutes. Serve with crackers or bagel chips.

KASEROPITA (TIROPITA USING KASERI CHEESE)

Steps:

• In a large metal baking pan (I don't have measurements- approximate at about 15x12-inch and anything close), layer 1/2 of phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Combine cheeses well and place in pan.
• Spread out evenly.
• Cover with remaining phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Tuck in loose edges and brush top of pastry generously with more butter.
• With the tip of a pointy knife, mark lines where you'll eventually want to cut the pieces once baked.
• These act as steam vents.
• Make sure you don't cut all the way into bottom layer of pastry- you just want to cut through the top layer.
• Pour over any remaining butter.
• Combine milk with the eggs and beat well.
• Pour over pastry and allow to sit, at room temperature for 30 minutes to absorb the custard.
• Preheat oven to 375°F (190°C).
• After 20 minutes, place pastry in oven and bake till golden-brown on top.
• For the last 10 minutes of baking, place pan on floor of oven to ensure a crisp, properly-baked bottom crust.
• Allow to cool for at least 15 minutes before cutting pieces.

GREEK-STYLE SPINACH-OLIVE PIZZA (VEGETARIAN)

Steps:

• Spread the pizza sauce onto the boboli pizza crust, then sprinkle the Kasseri or mozzarella cheese over the sauce.
• Bake at 450°F for about 7-9 minutes or until the crust is lightly browned.
• After baking arrange the chopped spinach leaves over the cheese, the sprinkle with sliced onions, then feta cheese, tomatoes and then sliced black olives over the top.
• Mist balsamic vinegar over the top.