- 400g feta cheese (preferably hard)
- 400g various cheeses (such as Holland reggato cheese, emmental, gruyere Naxos)
- 5 eggs
- 1 package of greek phyllo
- 1 2% yogurt
- 1 & 1/4 cup milk
- Oil mixed with cooking fat for brushing the leaves.
Prepare the filling: Grate the cheese and add 4 beaten eggs, yogurt and milk. The filling must be fluid and not jelly.
We use a rectangular pan 40 x 20cm
Brush the pan with the oil mixture and then poured about 4 layers of phyllo, and brush with oil each one in the base and the sides.
Place a layer of phyllo across the surface of the pan, and pour the Grease with a spoon some of the filling.
Continue with a layer of phyllo & filling.
We keep 2 layers of phyllo for the surface.
After completion of the filling, turning the phyllo projecting inwardly of the griddle.
In part of the pan that is left uncovered, place one of the phyllos we hold, folding it into three parts and brush them with oil between. Then put half of the last phyllo along the pan and Grease.
Finally, place the remaining half phyllo and plot with a sharp knife pieces, being careful not to come to the surface the filling.
Brush the phyllo with a beaten egg to not stand up and leaves to get the best color pie.
Bake in preheated oven, in air at 180C for about 30-40 minutes or until you get a dark golden color of the pie.