Phyllo pastry, a light and crispy type of dough, is simply delicious. When filled with savoury ingredients it becomes truly irresistible. This phyllo pie, served cold, is a guaranteed success. Not to mention that it is quick and easy to prepare. You can serve it as an aperitive, starter or even main course, by accompanying it with some veggies.
10 phyllo dough sheets
400 gr feta cheese
150 gr grated cheese (eg. gruyere or emmental)
2 tbsp of milk
2 tbsp roasted sesame seeds
2 tbsp roasted pine nuts
Extra-virgin olive oil
Heat oven to 200°C.
Place the feta in a large bowl and mash it up using a fork. Add your grated cheese and 2 tbsp of milk to soften the mixture.
Cover a baking tray with baking paper and place 5 phyllo sheets on it (one on top of the other). Partition the cheese mix on the top phyllo sheet, leaving a cheese-free border all around - somewhat like a pizza. Fold the phyllo sheets border over the cheese mix. Place the remaining 5 sheets on top and fold them under the phyllo pizza.
Brush the entire phyllo surface with a generous amount of olive oil. Then sprinkle with pine nuts and sesame seeds.
Bake for 20 minutes.
Let the phyllo pie cool on a rack – it is tastier when cold.
Phyllo sheets will dry very quickly, so take them out of the fridge at the last minute before use. If you have some remaining, close well within a plastic film and keep in the fridge.
Before cooking, you may sprinkle the pie with zaatar (1 or 2 tbsp) – in which case you can omit the sesame seeds.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.