This wonderful creamy Turkish pie is something between a savory flan and a cheese lasagna. The fillo turns into a soft, thin pasta, so don’t expect it to be crisp and papery. It sounds complicated but it is quite easy, and you will be delighted by the lightness and the variety of flavors and textures.

　　

Ingredients

serves 6-8

　　7 ounces feta cheese

　　7 ounces cottage or farmer’s cheese

　　1/2–3/4 cup finely chopped dill

　　1/2 cup (1 stick) butter, melted

　　2 1/4 cups milk, warmed

　　4 eggs, lightly beaten

　　6 sheets fillo pastry

　　7 ounces Turkish kasseri cheese or mature cheddar, grated

　　

Step 1

For the filling, blend the feta cheese with the cottage or farmer’s cheese and dill.

　　

Step 2

Mix the melted butter, milk, and eggs.

　　

Step 3

Use a rectangular baking dish or pan smaller than the sheets of fillo. Open the sheets only when you are ready to use them and keep them in a pile so that they do not dry out.

　　

Step 4

Lay a sheet in the greased baking dish or pan, fitting it into the corners and letting the edges come up the sides and overhang. With a ladle, pour a little of the milk-and-egg mixture (a little less than a sixth, as you will need enough for 6 layers with a larger amount for the last one, on top) all over the sheet and sprinkle with the grated kasseri or cheddar. Tear the second sheet into strips and lay them on top. Pour a little of the milk-and-egg mixture over the strips and sprinkle with the grated kasar or cheddar.

　　

Step 5

Lay the third sheet on top—as it is, without tearing it—and spread the cheese filling evenly on top. The fourth and fifth sheets must be torn into strips, and each layer sprinkled with the milk-and-egg mixture and the grated cheese. Fold the overhanging bits of fillo over the pie and lay the last sheet on top. Tuck it down into the sides and ladle the remaining milk-and-egg mixture over it.

　　

Step 6

Bake at 350°F for 30–45 minutes, until the top is golden brown. It puffs up and falls again when you cut it.

　　

Step 7

Serve hot, cut into squares.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf