When the going gets tough ...

Photo © Rob Jones

Listening to the wind and rain lashing against the window… and hunting for my fleece to keep myself warm … and wondering when August temperatures are going to kick in …. and thinking..

Greek Cheese Pie

(Find it on the menu as τυροπιτάκια - tyropitákia)

It’s actually been on my mind for a while… but I have been trudging through my fridge trying to clear it before … filling it up again.

Its a phenomenally comforting dish, which is miles away from the cheese pie I recall from school dinners. I don’t actually know what that was. I think it should be revisited by a forensic psychologist.

Anyhow… it’s dead easy, and there is so much room for creativity.

You’ll need:

Four cheeses - One of which should be Feta. I used Ricotta, Cheddar, Parmesan, and Shepherd’s Purse Yorkshire Blue. About 100g of each.

Break up the Feta and grate the others, and mix together with a cup of single cream, two beaten eggs, pepper and some chopped mint. Plus a sprinkle of Dill and Oregano. Pop into fridge for 30 minutes.

I bought a pack of 7 sheets of Filo Pastry, and chopped them in half. That will define the size of your baking dish.

Grease the dish - I used a spray Olive Oil - and lay down 7 layers of Filo… spraying each layer with Olive Oil.

Then spread the Cheesy mix evenly.

Lay down another 7 layers of Filo, each sprayed with oil. Give the top a final spritz, flick with water and sprinkle Sesame Seeds on top.

Cook in a pre-heated oven 180C, for 40 minutes.

Keep an eye on it. Rotate if you have an uneven heat in your oven. And maybe spritz the top with some more oil half way through.

Then enjoy… watching a cosy classic film, ignoring the August storm.

R