Sharing
Cheese Pie with Phyllo Pastry and Semolina Feta Cream
Ingredients
1 package KANAKI FILO Pastry
100 g olive oil for brushing the sheets
50 g butter
100 g fine semolina
500 ml fresh milk
400 g feta cheese
400 g grated mixed cheese
2 eggs
2 egg yolks
freshly ground black pepper
1 tsp paprika
1 tsp thyme
Preparation - Steps
In a wide non-stick pan, melt the butter over medium heat. Add the semolina and stir vigorously with quick movements. Gradually add the milk and whisk well until the cream thickens. Add the eggs and egg yolks one by one, whisking to fully incorporate them into the cream. Let the cream come to room temperature. Crumble the feta and add it along with the grated cheeses, mixing well. Finally, add the black pepper, thyme, and paprika, and stir again. Grease a 30 x 40 cm baking tray thoroughly. Layer half of the phyllo sheets, brushing each layer with olive oil. Spread the filling evenly over the sheets. Layer the remaining phyllo sheets on top, brushing each layer with olive oil. Score the top into pieces with a knife. Bake in a preheated oven at 180ºC (356ºF) using the fan on the lower rack for about 45 minutes.