How to make
I divided the ingredients into 4 portions.
I rolled up three filo pastry sheets, cut off rings about a finger wide and cut them in half to make thin, short strips.
I greased the entire pan with butter, placed half of the sheets on top, crumbled 3.5 oz (100 grams) of white cheese with one egg and 5 fl oz (150 ml) of milk, then added the remaining sliced filo pastry sheets and drizzled with a little melted butter. The filo pastry sheets were lightly pressed down so that they wouldn't dry out.
I put the pan on a high heat, then turned it down a little. I baked under a lid for about 5 minutes, until it was browned on the sides, could be peeled off without a problem and looked half-done.
I turned the filo pastry onto a plate and then moved it back into the pan to bake on the other side, again under a lid. I continued like this for the other portions with the remaining ingredients.
If you like filo pastry pie, be sure to try our suggestions for Turkish borek or this classic Bulgarian filo pastry pie with white cheese.
