There are so many different types of cheese pies in Greece. Served sweet and savoury, they are simple to make good for a snack or dessert.
In a saucepan, melt butter and set aside.
To prepare the filling; crumble the feta into a bowl and mix in the cream cheese and sugar. Add the beaten eggs and mix together. It will be lumpy but don’t over mix.
To make the pie; Liberally brush a 22cm pie dish with melted butter. Layer nine phyllo pastry sheets, one at a time and buttering between each one, with the edges hanging over the pie rim. Pour the filling into the shell. Fold the overlapping pastry sheet over the filling and into the middle, and brush each roughly with butter, to encase the filling. Butter one last pastry sheet and fold in half. Lay this one neatly on top and tuck in the edges for a tidy finish. Brush the top with butter and bake on a low shelf in the oven, at 180 F for 30 minutes or until golden brown and cooked through.
Remove from the oven and cut into portions. Serve each drizzled with honey syrup.
Heat ½ cup honey and a squeeze of lemon in a saucepan until honey is liquefied. Keep it warm and serve with pie above.
In this recipe Nici has used a readily available cheese, feta, combined with cream cheese to dilute and soften its salty flavour, as fresh soft Greek cheeses are not always easy to find.
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