United States
Cooking time - 60 mins
Serves - 8
Difficulty - not too tricky
Ingredients
- 270g/9.5oz filo pastry
- 100g/3.5oz soft unsalted butter
- 250g/8.8oz Feta Cheese
- 2 tps grated Parmesan
- 2 tps leaves from fresh thyme (or 1 tsp dried)
- 2 large eggs
- 150mL/5fl oz full fat milk
- 1 tbsp sesame seeds
- 1 tbsp runny honey (such as Greek thyme honey or orange blossom honey), plus more to serve
Method
- Line your Whatever Pan with a layer of filo pastry, making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry.
- Using one third of the remaining filo sheets, tear and scrunch the sheets up and drop them loosely in the Whatever Pan.
- Then crumble in half the Feta, sprinkle with 1 teaspoon of Parmesan and just under ½ teaspoon of thyme leaves and pour a third of the remaining melted butter over the top.
- Repeat, so that you use up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of scrunched filo pastry, filling the Whatever Pan a little more tightly.
- Fold the edges of overhanging filo over themselves, and pour the remaining butter on top. Using a knife, make 2 cuts down and 2 cuts across into the filo-packed Whatever Pan.
- Beat the eggs with the milk, then pour over the contents in the Whatever Pan. Sprinkle the last bit of thyme along with the sesame seeds on top.
- Let it stand for at least 30 minutes in a cool place before baking.
- Heat the oven to 200°C/400°F, and bake the pie for 30 minutes. When it’s ready, the pastry will be golden and puffed up, and the inside set.
- Let it stand for 10 minutes, then spoon 1 tablespoon of runny honey over the top.
- Cut a slice out and enjoy!
