Cheese Pie Soufflé

  • 15 minutes for preparation time plus 45-60 minutes cooking time

    Preparation Time

  • easy συνταγή

    Difficulty Level

  • 4


During the Middle Ages, the nutmeg was a very expensive and valuable spice which was used as flavoring and medicine. In Elizabethan times, demand and its price increased, because of the plague that broke out in Europe. For many years, until the mid-19th century, the small island of Banda, in Indonesia, being the only producer of nutmeg, met many conquerors who wanted to gain the control of nutmeg’s production and trade. Nutmeg, when eaten in small quantities, does not cause any problem. But in large quantities, it can have psychoactive effects and cause poisoning. In cooking, nutmeg is used in very small quantities, otherwise it makes the food taste very bitter.



  • 650 gr feta cheese, crumbled
  • 650 ml milk
  • 6-7 tbsp fine ground semolina
  • 2 tbsp butter
  • 4 large eggs, lightly beaten
  • Half green pepper, chopped
  • Salt
  • White pepper Sunspices
  • ½ tsp nutmeg Sunspices
  • 23x30 cm pan or 28cm round pan


  1. We preheat the oven to 180C/355F. We warm the milk on medium heat. When warmed, we add the semolina and we stir constantly until the mixture begins to thicken. We may need to add some more semolina. We remove the saucepan from the heat. We add the butter and we stir until melted.
  2. We add the feta cheese and we stir very well. We add the eggs and the green pepper and we stir. At the end, we add the nutmeg, salt and pepper.
  3. We lightly butter the pan and we pour all the mixture into it. Using a spoon we slightly flatten the surface, we put the pan in the oven. We bake for about 45’ until the surface is golden. We should not open the door of the oven while the cheese pie is being baked. We remove the pan from the oven and let the pie cool for about 30 minutes. We cut in slices and we serve with green salad.

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