Prep. Time 5′     Baking Time 45′     Serves 8


  • 4 country-style filo sheets (homemade or store-bought)
  • 120 g olive oil
  • 500 g feta cheese, crumbled
  • 100 g kefalotyri cheese, grated
  • 1 egg
  • 4 tbsp milk
  • Freshly ground pepper


  1. Preheat the convection oven to 180ºC. Use a 30×22 cm baking pan.
  2. In a bowl, combine the cheeses. Add the beaten egg mixed with the milk, grind in some pepper, and mix the filling.
  3. Lay one filo sheet, crumpled, on the baking pan and drizzle with olive oil. Repeat with the second sheet.
  4. After laying and drizzling the two sheets, pour all the filling over them in an even layer.
  5. Cover the filling with another crumpled filo sheet and drizzle with a little olive oil.
  6. Finally, cover the pie with the last crumpled filo sheet. Drizzle with a few drops of water and pour the remaining olive oil over it.
  7. Bake on the middle rack, for about 45 minutes until the filo is nicely browned.


Source: Argiro Barbarigou