7 sheets Phyllo pastry
250g feta cheese
15ml olive oil
30ml chopped dill
Preheat your oven to 170℃ and spray a 24cm loose-bottom cake tin with cooking spray.
Place one sheet of phyllo pastry in the cake tin and gently press it into the bottom and sides of the tin.
Brush the pastry with the melted butter.
Repeat the routine with the remaining 6 sheets of pastry, brushing each with butter and rotating the phyllo sheets slightly so that the corners are staggered. Leave the overhang.
Crumble the feta into a mixing bowl and add the ricotta. Mix through.
Add the milk, olive oil and dill and season with ground black pepper.
Add the eggs to a small bowl, whisk together and pour over the cheese mixture.
Stir the mixture really well until thoroughly mixed through.
Spoon the cheese mixture into the prepared baking tin and spread it out evenly.
Turn the pastry overhang in over the filling so that you have an uncovered area of about 5 cm in the centre. Cut the sheets with scissors if they are too long!! The pastry will be doubled over in places in an irregular way but that is how it is supposed to be – we are in Greece after all!!
Brush the top of the pastry with melted butter and bake in the oven for 40 minutes.
Cool the pie for about 10 minutes before slicing it.
Serve warm or at room temperature.