/getattachment/b5c86478-b974-4939-87a5-7bd539e932cc/Cheese-and-Phyllo-Pie.aspx
Cheese and Phyllo Pie Recipe
A crisp, filling and savoury pie crammed with a selection of cheeses.
Recipe Ingredients
- 4 sheets phyllo pastry (defrosted)
- 100g SPAR Butter, melted
- 100g ricotta cheese
- 200g SPAR Feta, crumbled
- 3/4 cup cream
- 100g grated SPAR Marksbury Select Pecorino
- 100g grated SPAR White Cheddar Cheese
- 2 SPAR Large Eggs
- 2 tsp chopped dill
- ½ tsp crushed black pepper
- 2-3 Tbsp sesame seeds
- Salad for serving
Recipe Method
- Preheat the oven to 200C.
- Brush the phyllo sheets with butter and layer them one on top of the other.
- Lay the sheets inside the cake tin - the edges should be hanging over the sides quite liberally.
- Mix all the cheese, cream, eggs, herbs and seasoning together.
- Pour into the cake tin, fold the edges of the pastry over, making sure the cheese is covered all over.
- Pop the pie into the oven and bake for 30minutes or until golden and crunchy.
- Leave to cool in the tin for about 15 minutes. Best served at room temperature with a herby salad.
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