SoulChef Sundays: A taste of tradition with Katiki Cheese Pie

By Chef Georgia Koutsoukou – “SoulChef”

As Chef Georgia Koutsoukou — the Kalamata-born chef known as “SoulChef” — continues her SoulChef Sundays series with The Greek Herald, she honours one of the most beloved moments of the Greek liturgical calendar: Cheese Sunday.

As Tyrini marks the final day before Great Lent, dairy traditionally takes centre stage at the Greek table. This week, SoulChef presents a lighter, contemporary take on a classic — without sacrificing authenticity or flavour.

A taste of tradition with a “light” soul

For those seeking the authentic taste of Greece without the heaviness, this “Soul Light” Cheese Pie features Katiki Domokou — a unique, creamy, low-fat PDO cheese from Central Greece.

The result is a pie that combines the crunch of traditional phyllo with a velvety, mint-infused filling that feels indulgent, yet refreshingly light.

Katiki Domokou Cheese Pie

Ingredients

• 500 g Katiki Domokou (or light goat/sheep cream cheese)
• 2 eggs (preferably organic)
• 1 cup Greek yogurt (2%)
• Fresh mint, finely chopped
• 5–6 sheets phyllo dough (whole wheat optional)
• 2–3 tbsp extra virgin olive oil
• Black sesame seeds

Method

1. The Filling: In a bowl, whisk together Katiki, eggs, yogurt and mint until smooth and creamy.
2. The Base: Lightly brush a baking tray with olive oil. Layer half the phyllo sheets, brushing each lightly with oil.
3. The Assembly: Spread the cheese mixture evenly over the base.
4. The Top: Cover with remaining phyllo sheets. Score into portions and sprinkle generously with black sesame seeds.
5. The Bake: Bake at 180°C (350°F) for approximately 45 minutes, until golden and crisp.

SoulChef’s Tip

The black sesame seeds do more than add contrast — they introduce an earthy depth that beautifully balances the tanginess of the Katiki cheese.

A message from SoulChef

“Wishing all our Greek-Australians a blessed Lent and a joyful Cheese Sunday. May tradition continue to nourish both your table and your soul.”

With love and respect for our heritage,
Georgia Koutsoukou – Soul Chef

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