Preparation time: 1hr 30mins

Serves: 12 pieces

Round baking tray diameter: 32cm


400g feta cheese

800ml fresh milk (or 1 tin evaporated milk & 1 tin water)

5 eggs

1 tbs semolina

Extra virgin olive oil

Filo pastry


Put the milk (or evaporated milk and water) and the semolina in a big pot and bring to boil. Once the mix has thickened a bit, remove from the stove, add a little bit of olive oil and allow to cool. In a bowl beat the eggs and in a separate bowl crumble the feta. Once the milk and semolina mix has cooled add the eggs and the feta and the filling is ready!

Preheat the oven at 180C. Line the base and sides of a greased baking tray with 4 sheets of filo pastry brushing each sheet lightly with olive oil. Pour the filling into the baking tray and fold the excess pastry onto the top of the pie. Then add another 4 sheets of filo pastry, again brushing each sheet with olive oil. Mark the pieces with a knife, place the pie in the oven and bake for about 1 hour.

Serve hot or cold! Can be eaten for breakfast, lunch or dinner!