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The cheese pies that are served in our open-air markets are very popular around here and actually pretty simple to make. They can be made as individual pies or as a large pan pie that you would serve pieces of. To simplify, I'm giving you the pan version recipe.

Ingredients

Fillo Dough – though you can use any pastry dough of your own choice
Melted Butter
Filling Ingredients:
1 lb. Feta Cheese, crumbled	1/2 cup chopped parsley - optional
1 cup grated parmesan or Greek Kefalotiri	5 eggs beaten
1 tbs. dried spearmint leaves	1 cup milk

Generously butter an oblong baking dish. Spread a sheet of fillo in it, brush it with butter and layer another sheet and butter again. Continue this for 5-6 sheets.

Mix all the filling ingredients together and spread it over the buttered fillo layers. Top it off with more fillo - butter - fillo layers, again for 5-6 sheets.

Brush the top of your pie generously with more butter and bake it in a preheated oven at 350F. for about 45-50 minutes. The top crust will brown easily so if you think it’s cooking too fast, cover it with a sheet of aluminum foil you can always remove the foil to brown the top just before it’s ready.

Susie's Note: If you would like to make the individual version, in the Breads, Pastries and Desserts section is a 'Mbougatsa' recipe which has directions as well as an illustration on how to fold these babies up. Just substitute the Cheese filling for the sweet Mbougatsa custard.