FETA CHEESE PIE

Quantity: 1 large pie Oven temperature: 170?C Fan Baking Time: 20-24 minutes Baking Tray: Approximately 27cm x 18cm Grease proof paper Feta Cheese LIST OF INGREDIENTS Filling: 200g Cypressa Feta Cheese 150g Cypressa Ricotta Cheese 100g Grated Pecorino Cheese or Parmesan Cheese or Kefalotyri Cheese 2 medium eggs lightly beaten A large pinch of dried mint 1/3 cup milk 1 teaspoon ground black pepper 4 small spring onions sliced. Pastry: 12 – 14 sheets of Filo Pastry 150g butter melted 2 tablespoons Cypressa Sesame Seeds METHOD Crumb the Cypressa feta cheese into fine crumb with a fork or spoon. Add the remaining filling ingredients and mix to a uniform mix. The mix is fairly loose in texture so don’t worry. Line the baking tray with the grease proof paper. Take half the filo pastry sheets and butter each sheet with butter and place on top of each other to create one layer of pastry. Work quickly as the pastry will dry out quickly. Keep the remaining pastry covered with a slightly damp tea towel. Place this layer into the lined baking tray. This is the base pastry layer. Add the cheese filling and spread out to cover the base pastry layer. Take the remaining filo pastry sheets and butter each sheet with butter and place on top of each other to create one layer of pastry. Again work quickly as the pastry will dry out quickly. Place this layer on top of the filling. This is the top pastry layer. Butter the top of this layer and sprinkle with the sesame seeds. Bake on the middle shelf in a pre-heated oven for 20-24 minutes until light golden brown. Cool slightly, cut into pieces and serve as a snack or with a salad for a light meal.

For more information on FETA CHEESE PIE talk to Katsouris Brothers Ltd (Cypressa)