• 400g mixed cheeses of choice, grated/cubed/crumbled
• 100g creamy cheese of choice – mascarpone, ricotta, cream cheese or even crème fraiche
• 400g greens like – chopped baby spinach, scallions, squeezed courgettes, chard or you could also add some chopped tomatoes or grapes or grated carrot
• 1 small bunch dill or parsley, finely chopped
• ½ teaspoon dried oregano
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• Sea-salt and black pepper to taste
• 2 eggs
• 1 pack filo pastry, de-frosted and fully thawed
• 200g butter, melted
METHOD:
1. Begin by pre-heating your oven to 200C, place a large baking tray upside down or pizza stone on the middle shelf.
2. Get a large bowl or a food mixer with the paddle attachment.
3. Add in your hard cheese and soft cheese, chopped veg and herbs, oregano, olive oil, a small pinch of salt and lots of black pepper.
4. Mix this really well: I like to use my hands!
5. Taste to see if it requires more seasoning before adding the two eggs and mixing well again.
6. Keep your pastry under a damp cloth as you are working with it as it may go dry and crack.
7. Lay your first layer of filo pastry onto a medium sized baking tray or alternatively make in individual triangle pies.
8. Brush some melted butter over the first layer and repeat twice.
9. Now start to let half of the pastry hang out over the edge of the tray, moving around the tray so you create a ‘skirt’ of pasty, be sure to brush butter between each layer.
10. Once you have used about 6-8 sheets of pastry you can press in your filling, making sure it is even all the way around.
11. Fold the ‘skirt’ up on top of the filling, brush with butter and add another layer.
12. I love creating a bit more texture with the filo so I butter and scrunch up the last few sheets and place them all over the top of the dish as evenly as possible.
13. Drizzle any remaining butter over the top.
14. Similar to baklava, it is easier to cut the dish before it goes in the oven. You can cut it into as many pieces as you wish.
15. Place in the oven on top of your tray or pizza stone for 35-45 minutes. If doing individual pies they will only require 15-20 minutes. The crispier the better!
