Even though we are all watching our diets and eating healthily, there’s always room for a little decadence in our lives. What I love about this pie, is it’s so delicate with the phyllo. It can be assembled in minutes and then popped into the oven to bake. And it’s a showstopper!! You have to try it! When you’ve made it, let me know what you think!
#sharonglasschef #phyllo #cheese
FILLING
250g feta, crumbled
125g cheddar, grated
125g Roquefort/blue cheese, crumbled
125g grated parmesan
2 tbs fresh mint, finely chopped
Mix all filling ingredients together in a bowl and set aside.
4 eggs, beaten
1 cup (250ml) milk – I use about ½ cup milk and ½ cup cream
Whisk together and then set aside to pour over.
125g butter
8-10 sheets phyllo (depends on size of the dish)
breadcrumbs for sprinkling in between
paprika
Preheat oven to 180°C.
Grease an oven proof baking dish with butter.
Brush 2 sheets of phyllo and then sprinkle with breadcrumbs in between them. Fold buttered phyllo into fans and place the fans next to each other in the dish.
Spoon cheese filling mixture into each fold/ groove, till mixture is all used up.
Pour over the egg and milk mixture and then dust with paprika. Leave to stand for 15 minutes before you place in the oven
Bake for ±30 minutes until golden and cheeses are melted.
Serves 8-10 people
NOTE: Can be frozen (but without the egg and milk mixture). Defrost first then spoon over the egg mixture.
