A decadent, ultra-cheesy pie with crispy layers and a creamy center, ready with minimal effort.
Cheese Mixture:
sweet cow’s cheese (crushed with a fork)
500g salted cheese (grated; use any kind you prefer – e.g., feta, telemea, or salad cheese)
5 large eggs (or 6 if small)
500g Greek yogurt
200ml cold milk
1tsp salt (skip if the salted cheese is very salty)
1tsp baking powder
60ml oil (or melted butter)
For assembly:
18 sheets of phyllo pastry (approx. 25x35 cm tray)
For greasing:
2 eggs
60ml oil
50ml milk
Instructions
1
Prepare the cheese filling:
In a large bowl, mix the crushed sweet cheese, grated salted cheese, eggs, Greek yogurt, cold milk, baking powder, and oil (or melted butter). Stir until well combined.
2
Assemble the pie:
Grease a 25x35 cm baking tray.
Lay 2 sheets of phyllo pastry at the base of the tray and brush them with some of the cheese mixture. (If using larger sheets, use only 1 per layer.)
One by one, soak the remaining 15 sheets in the cheese mixture and arrange them loosely in the tray, creating a ruffled look.
3
Finish the top:
Place 1–2 sheets of phyllo pastry over the top to cover.
Score the top gently with a knife to mark serving portions.
4
Prepare the glaze:
Beat together 2 eggs, 60 ml oil, and 50 ml milk. Brush this mixture over the top layer for a golden finish.
5
Bake:
Preheat oven to 180°C (356°F).
Bake for about 40–50 minutes, or until golden brown and set.
6
Serve:
Let cool slightly before cutting. Serve warm or at room temperature.
