Fluffy Cheese Pie in a Bundt Pan

Let the margarine melt in a pan over low heat. Beat the egg whites until stiff. Mix the crumbled feta and anthotyro cheese and beat the egg yolks with the baking powder. Add the feta, anthotyro and some pepper to the yolks and mix. Then, gently add the stiff egg whites to the mixture and lightly stir.

Start laying out the filo pastry sheets. Butter a Bundt cake pan on all its sides. Place the first sheet in the pan and press, after first removing the small circular piece in the centre of the pan with a knife. Then lay it out.

Repeat with 3 more sheets, buttering each of them and letting the edges of the sheets hang over the sides of the baking pan. Spread some of the mixture on the entire surface of the laid out filo pastry sheets and cover each layer with a new buttered filo pastry sheet. Continue the process by alternating between the filo pastry sheets and filling, and keep one sheet for the top surface of the pie.

Before laying out the last sheet, fold the protruding edges of the pastry sheets into the pan and butter well. Lay out the last sheet on top, after removing the small circular piece in the centre of the pan once again. Brush with butter and some egg.

Bake the pie in a preheated oven for approximately 1 hour and 15 minutes at 180οC, having covered it with foil. Uncover the pie and continue baking until golden brown. Once it cools down, place a plate on top of the pan and remove the pie by flipping it over and sprinkle sesame seeds on top.