Tiganopsomo (fried bread)

Main Dish
4 servings
10 min
15 min


Number of serving: 4
Leftover phyllo dough or bread dough


6 tablespoons

½ Cup

Feta (or Halloumi or Fresh Myzithra Cheese)

1/8 Cup Graviera Cheese (reserving a tablespoon for sprinkling on top)

Salt and freshly ground pepper


  • Divide the dough in two equal parts and roll out into two round pieces.
  • Spread both cheeses, leaving 2 cm phyllo uncovered and season with salt and pepper.
  • When rolling the second phyllo, brush with olive oil and cover the cheese filling and press both phyllos to join. Brush again with olive oil.
  • Cover with Cling film and refrigerate until ready to use. (At this stage you may deep freeze it to be fried another day).
  • Heat 2 tablespoons olive oil in a non stick frying pan and fry on both sides until golden brown.
  • Remove to a plate, cut with a sharp knife and sprinkle some graviera cheese on top.
  • Serve while it is hot.


Tiganopsomo (fried bread), photo 1
Tiganopsomo (fried bread), photo 2


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