The filling is a traditional one for the famous Greek pie. A milder-tasting alternative was adopted in Britain by my contemporaries from Egypt. Both make a lovely teatime savory as well as a snack meal accompanied by salad.
Recipe information
Yield
serves 16-20
Ingredients
Preparation
Step 1
Put the cheeses with the eggs in a bowl and mix thoroughly, until well blended. Add pepper and stir in the herbs.
Step 2
Follow the instructions for āMaking a Large Layered Greek-Style Fillo Pieā on page 130. Serve preferably hot.
Variations
Step 3
Paint the top sheet with 1 egg yolk mixed with 1 teaspoon water (do not brush with butter), and sprinkle with sesame seeds.
Step 4
For another filling which is not traditional and does not sound very nice but is actually wonderful, put 1/2 pound edam, 1/2 pound gouda, 1/2 pound cheddar, all cut into pieces in the food processor with 1/2 pound cottage cheese and 4 eggs, and blend to a homogeneous mass.
