Ingredients: 1 packet thin filo pastry 500 gr. feta cheese crumbled 150 gr. cream cheese 2 – 3 eggs Pepper Salt if required Mint or dill (4 – 5 tablespoonfuls according to taste) Extra virgin olive oil or vegetable oil
In a bowl crumble the feta cheese with a fork. Add the cream cheese and mix well. Wash, dry and finely chop the herbs that you prefer and add to the mixture. Taste to see if you need some salt, as the feta is usually salty enough. Grind some pepper, add the lightly beaten eggs and mix well. Keep a couple of tablespoonfuls of the beaten eggs.
You need a round baking pan preferably aluminum, which you oil lightly. Take one sheet of the filo dough, oil it lightly with a pastry brush and place about 1 ½ tablespoonfuls of the filling on the narrow side. You can sprinkle here and there some of the filling on the rest of the filo sheet. Don’t forget to place a wet towel on the remaining filo sheets, because they dry out very quickly. Roll the filo and then twist it like a snail. Place it in the centre of the pan. Continue with the rest of the filo until you fill the pan. Lightly brush the surface of the pie with a little oil. The oil makes the filo remain crisp. Add a couple of tablespoonfuls of water to the eggs and mix. Brush lightly the top of the pie with the egg-wash.
Put the pan in a pre-heated oven at 180o and bake for about 45 minutes, until the top browns nicely.