- 4 thick phyllo pastry sheets, country style
- 1 kilo feta cheese
- 1 lt goat milk
- 5 eggs
- 150-200ml olive oil
Preheat oven to 180C.
In a large bowl grate or crumble feta, add eggs and milk and stir. The filling will be fluid.
Brush a 35x25cm with 7cm height baking pan with a olive oil. Lay one phyllo, pour 2-3 soup spoons filling and drizzle with olive oil.
Lay one more phyllo, pour 2-3 soup spoons filling and drizzle with olive oil. Do the same with the 3rd and 4th phyllo sheet.
In the end fold over the edges to cover the pie and pour the last soup spoon of the filling. Drizzle with olive oil.
Bake for 45-50 minutes.
Check my instagram profile to see the authentic fluffy cheese pie i tried during my summer holidays at the village.
Check here what i made with two leftover phyllo sheets 😈😉😋