I’m making this post on behalf of my daughter. This is the cheese pie that Mrs Magda showed her how to make back in August when we were on vacation. This time she made it all by herself (following the instructions posted on mydinnertoday). My only contribution was to tell when the phyllo sheets were defrosted and ready for use. She was very proud of it and so were we. Yummy, Melina! Five stars from mummy and all our guests that tried it on Saturday. Here I repeat the recipe.
- 1/2 pound feta cheese, crumbled
- 2 cups milk
- 3 eggs
- 1 packet phyllo pastry at room temperature
- some olive oil for brushing the pan and pastry sheets
How to make: Crumble the feta cheese in a bowl and set aside. Beat the eggs lightly, mix them with the milk and set aside. Brush the bottom of a pan with oil. Take a phyllo sheet and lay it on the bottom. Fold in the corners of the phyllo sheet if you’re using a round pan or a pan smaller than the sheets. Brush with a little oil, especially at the edges. You don’t need to use too much oil. Just a little bit. Repeat with a second layer. Then sprinkle a little cheese here and there, not too much but be sure that you add more at the edges if you’ve kept folding in extra phyllo. Repeat (spreading feta cheese every two sheets) until there’s about 4 sheets left. Lay the last 4 sheets on top but this time be sure to fold the corners under themselves so the top looks good. Brush the top with oil. Cut the pie in pieces. Pour in the egg and milk mix and shake the pan lightly so the mix penetrates the pie evenly. Let it stand in the fridge for about 5 hours. Cook in medium hot oven until it’s nicely browned.