It is made from pure ingredients, using fresh sheep’s and goat’s milk from selected herds in mountainous Crete.
Thanks to a special recipe and technique, carefully selected aromatic peppercorns from four different varieties are blended into the cheese, giving it a rich, spicy flavor without overpowering the cheese’s natural aromas.
🧾 Ingredients
(serves 3)
1.5 kg onions of your choice, peeled
3–4 tbsp olive oil
Salt
50 g balsamic vinegar
25 g granulated sugar
1 tbsp thyme
300 g Bliss Point aged graviera with four peppers, grated
6 rustic phyllo pastry sheets
100 g olive oil, for brushing
👩🍳 Instructions
Place a large pot over high heat and add the olive oil.
Slice the onions and sauté them in the pot.
Add salt, balsamic vinegar, sugar, and thyme. Cook for 20–25 minutes, stirring every 5 minutes, until the onions are well caramelized.
Transfer the onion mixture to a bowl. Add the grated Bliss Point aged graviera and mix well. Set aside.
Preheat the oven to 170°C (fan-assisted).
Brush each phyllo sheet with olive oil.
Place a line of the onion–cheese mixture along one side of each sheet and roll into a log. Repeat with all sheets.
Arrange the rolled phyllo logs in a greased 29 cm baking pan, forming a spiral.
Bake in a preheated oven at 180°C for about 1 hour, until golden and crisp.
Allow the pie to cool slightly before serving.
Enjoy! 🥧🧀✨