As feta is usually too salty, I prefer to use a combination of feta and myzithra (the Greek ricotta). I also add fresh oregano or thyme and red pepper flakes.
Read more about the pie and our adventures to get the recipe.
2 sheets of home-made phyllo or 4 sheets commercial phyllo pastry
Filling : 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)
Prehead the oven to 430 degrees F.
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.
Serve very hot.