← Nouns Cooking · Greek

Ingredients

• 400 g Feta, crumbled
• 250 g Ricotta
• 50 g kefalograviera or parmesan, grated (optional)
• 3 Eggs, beaten
• 2 tbsp Mint, chopped (optional)
• ½ tsp Black pepper
• 10 sheets filo pastry sheets, thawed
• 100 g butter, melted (or olive oil)
• 1 tbsp Sesame seeds (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Mash the feta, ricotta and parmesan in a bowl with a fork, then stir in the eggs, mint and pepper until combined but still a little chunky.
2. Brush a 23 × 33 cm baking dish with butter. Lay in a sheet of filo, letting it hang over the sides, brush with butter and repeat with half the sheets. Keep the rest under a damp tea towel so they do not dry out.
3. Spread the cheese filling over the pastry. Fold the overhanging edges in, then cover with the remaining sheets, brushing each with butter and tucking the edges down the sides.
4. Brush the top with butter, score it into 12 squares with a sharp knife (cut only through the top layers) and scatter with sesame seeds.
5. Bake for 40–45 min until deep golden and crisp. Rest for 10 min, then cut through and serve warm or at room temperature.

Tips

• Sprinkle the top with a few drops of water before baking to stop the filo curling up.
• Feta is salty, so you rarely need extra salt in the filling.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes