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Ζαμπονοτυρόπιτα με Μπεσαμέλ και Ντομάτα

Cheese and Ham Pie with Bechamel and Tomato


1 package KANAKI Chilled COUNTRY STYLE Filo Pastry
450 gr peeled whole cherry tomatoes
500 gr. ham
250 gr. gouda, grated
250 gr. cheddar, grated
Fresh pepper grains
Olive oil

For the bechamel:
½ lt fresh milk
½ cup all-purpose flour
2 tbsp fresh butter
1 egg

Preparation - Steps

To prepare the bechamel, melt the butter in a saucepan and add the flour. Gradually add the milk and stir until it thickens. While stirring, salt and add 1 egg, strain the cherry tomatoes and place them on tissue paper. Cut the ham in cubes. Lay 6 KANAKI Filo Pastry Gourmet with olive oil sheets in a baking pan, oiling them one by one. Add the cherry tomatoes on top, minced. Pour the bechamel on top. Add the ham and grated cheese. Sprinkle a little black pepper in grains. Fold the excess parts of the sheets inwards to cover the stuffing, after oiling them first. Press their edges to seal the stuffing inside, and carve the surface with a knife. Place a baking pan on top, optionally, pressing it lightly, for the top sheet to be baked evenly and for the pie not to rise. Bake in a preheated oven at 170 °C with extra heat on the oven elements, for 1 hr. The crunchy cheese and ham pie with bechamel and tomato is ready.

A recipe entrusted to us by Giannis Apostolakis.

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