Ingredients
a pack of shredded filo pastry (kataifi)
8 (2 for the filling) eggs
1l fresh milk at room temperature
300g anthotyro cheese
300g feta cheese, grated
300g spicy gruyere or pecorino cheese, grated
300g kasseri cheese, grated
300g gouda cheese, grated
1 teacup of extra virgin olive oil
2 tablespoons baked bread crumbs
2 tablespoons of melted butter
freshly ground pepper
Method
Grate all the cheeses in a large bowl. Add the 2 eggs, whisked, the olive oil and freshly ground pepper. Combine everything well with a spoon. Grease with butter a large, rectangular, ovenproof pan and sprinkle with the baked bread crumbs. Divide the filo pastry into 2 equal parts. Spread it with your fingers and line the bottom of the pan with the first half. Empty the filling in. Spread the other half of the shredded filo pastry evenly on top to cover the filling. Use a knife to score the pie into pieces. Whisk the remaining 6 eggs and the milk together and pour the mixture over the pie. Then pour over the melted butter. Preheat the oven to air250ºC. When you place the pie in, reduce heat to 180ºC and bake for 50 minutes until golden and crispy.