Quick Greek “souffle” cheese pie with soda
Ingredients
About 10 thin phyllo sheets
125 grams butter, melted
200 grams feta cheese, crumbled
200 grams fresh salted “anari” cheese, crushed (see note 2)
300 g Valio Quattro Formaggi cheese
¼ tsp black pepper
A little grated nutmeg
3 tbsp of fresh mint leaves, finely chopped
3 eggs, lightly beaten
½ tsp salt
200 ml fresh whole milk
330 ml soda water, at room temperature
2 tbsp sesame seeds for sprinkling
Guide
1 Take the phyllo sheets out of the freezer to thaw completely in the fridge.
2 In a large bowl, combine the feta, “anari” cheese, Valio Quattro Formaggi cheese, mint and pepper.
3 Grease an ovenproof dish measuring approximately 22 x 33 cm with a little of the melted butter.
4 Place a phyllo on the kitchen counter and drizzle with a little of the melted butter. Sprinkle with about ½ cup of the cheese mixture. Fold the phyllo sheet like an accordeon to encase the filling. Place it in your baking pan. Continue the same process with the remaining phyllo sheets, placing one sheet next to the other until you cover the surface of your baking pan (you will use about 9-10 phyllo sheets).
5 Beat the eggs in a bowl with the salt, milk and any remaining butter. Add the soda water and pour the mixture evenly over the phyllo sheets. Sprinkle with sesame seeds. Let the unbaked pie stand for 30 minutes.
6 Bake in a preheated oven, at 180 C conventional oven, for 50-55 minutes. Serve warm. It's absolutely delicious!
Note: The pie reheats beautifully, uncovered at 160 C fan, for about 20 minutes. The crust will become crispy again.