Greek Cheese Phyllo Pie (Tiropita)

If you choose to prepare this with commercial phyllo dough, it is important to thaw the phyllo dough completely by putting it in the fridge for 24-48 hours before using it. For the beginners working with phyllo, check the handling tips before starting

Step 1: FOR THE CHEESE FILLING:: use a fork to crumble the feta cheese into a large bowl and add the beaten eggs along with the rest of the grated cheese and cream. Chop some fresh mint and add to the mixture. Season with freshly ground pepper and blend well with a spoon. Place the mixture in the refrigerator for 30 minutes.

Step 2: TO ASSEMBLE THE PIE: you will need a 15 x 10-inch baking tray with high edges. Using a pastry brush, butter the bottom and sides of the tray.

Step 3: Place one sheet of phyllo at the bottom of the pan and with a cooking brush sprinkle some olive oil or melted butter. Repeat the procedure, adding 4-5 more sheets of phyllo dough. You will use 5-6 phyllo sheets for the bottom of the pie.

Step 4: Pour in the feta cheese mixture and smooth with a spatula.

Step 5: With a knife trim some of the excessive phyllo, and fold the excess phyllo sheets flaps over the mixture.

Step 6: Top the pie with 4-5 more phyllo sheets, making sure to oil or butter each one, before adding the other.

Step 7: Roll in the edges. Brush the top with oil or butter, then sprinkle sesame seeds. If using commercial store-bought phyllo dough to make this scar the top with a sharp knife, to help release the steam.

Step 8: Bake the tiropita in a preheated oven at 180C for 45-50 minutes, until the phyllo is crisp and golden.

Step 9: Let it cool down for a while before serving. Enjoy!