The filling is a traditional one for the famous Greek pie. A milder-tasting alternative was adopted in Britain by my contemporaries from Egypt. Both make a lovely teatime savory as well as a snack meal accompanied by salad.

　　

Ingredients

serves 16-20

　　1 pound cottage cheese

　　1 pound feta cheese, mashed with a fork

　　4 eggs, lightly beaten

　　Pepper

　　4 tablespoons finely chopped dill, chervil, mint, chives, or parsley

　　14 sheets fillo pastry

　　1/2 cup (1 stick) butter, melted, or 1/2 cup vegetable oil

　　

Step 1

Put the cheeses with the eggs in a bowl and mix thoroughly, until well blended. Add pepper and stir in the herbs.

　　

Step 2

Follow the instructions for “Making a Large Layered Greek-Style Fillo Pie” on page 130. Serve preferably hot.

　　

Variations

Step 3

Paint the top sheet with 1 egg yolk mixed with 1 teaspoon water (do not brush with butter), and sprinkle with sesame seeds.

　　

Step 4

For another filling which is not traditional and does not sound very nice but is actually wonderful, put 1/2 pound edam, 1/2 pound gouda, 1/2 pound cheddar, all cut into pieces in the food processor with 1/2 pound cottage cheese and 4 eggs, and blend to a homogeneous mass.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf