As feta is usually too salty, I often use a combination of feta and myzithra (the Greek ricotta). I like to add fresh oregano or fresh thyme, and occasionally red pepper flakes.
Scroll down to see the variation with roasted vegetables, which makes the pie more substantial.
Read more about the pie and our adventures to get the recipe.
2 sheets of home-made phyllo or 4 sheets commercial phyllo pastry
1 1/2 cups crumbled feta cheese
1 cup crumbles myzithra or ricotta
2 eggs, 1/2 cup milk
Pinch of chopped fresh oregano or thyme (optional)
Good pinch Aleppo or red pepper flakes, to taste (optional)
Preheat the oven to 425 degrees F (220 C).
Brush a 9 x 13 inch flameproof baking pan (or an equivalent round one) with olive oil or butter, then lay one home-made phyllo sheet, or two commercial sheets, lightly brushing with olive oil. Sprinkle with half the feta and myzithra cheeses.
Beat the milk and egg together and pour half the egg wash over the feta. Sprinkle with herbs and pepper flakes, if you like. Lay the second phyllo sheet (or 2 commercial sheets of phyllo) and generously brush with olive oil. Spread the rest of the cheese and drizzle with the remaining egg wash.
Bake for 20 minutes at the bottom of the oven. Check if the bottom is golden brown, lifting the pie with a large spatula. If not, continue baking for 10 more minutes, or as needed. Then, heat the broiler and bake the pie a few minutes right under the broiler, until golden brown and crisp.
Transfer to a wooden board and cut pieces to serve very hot.
Together with the feta cheese you spread over the first layer ( or layers) of phyllo, scatter about 2 cups diced olive-oil-rubbed, oven-roasted eggplants, peppers, zucchini, squash, or any combination –as I describe for the white eggplants. Then pour over the egg wash, and finish the pie with the second layer of phyllo etc. as described above.