INSTRUCTIONS
01/05

 

In a large bowl, crumble all the cheeses. Add two of the eggs, chopped mint, a little salt and white pepper, and mix well using a fork.

 

Brush a baking tray with olive oil. Lay half of the filo sheets one by one, brushing each with oil and allowing the edges to overhang from the sides of the tray.

 

Spread the cheese filling evenly over the filo base. Fold in the overhanging edges. Cover the filling with the remaining filo sheets, brushing each with olive oil, and tuck the edges inwards to seal the pie.

 

In a separate bowl, whisk the milk with the remaining two eggs and pour the mixture evenly over the top of the pie. Let it sit for 10 minutes to absorb.

 

Bake in a preheated oven at 180°C (356°F) for about 45 minutes, or until the top is golden and crisp. Cut into pieces and serve warm or at room temperature.
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