Triple Cheese Spring Onion Filo Pie

Ingredients

• 200 g Feta cheese (Crumbled)
• 200 g Strong cheddar cheese (Grated)
• 200 g Smoked gouda (Grated)
• 1 bunch Spring onions (Chopped; estimated at approximately 100 g edible portion)
• 500 g Filo pastry
• 6 Eggs
• 500 ml Milk
• 50 g Butter (Melted for brushing or incorporating into the pie)
• 3 cloves Garlic (Finely minced or crushed)

Steps

1. 1

   Remove the filo pastry from its packaging and keep it covered with a clean, slightly damp kitchen towel so the sheets do not dry out while you prepare the filling. Melt the butter and set it aside to cool slightly. Preheat the oven to 180°C/350°F.

2. 2

   In a large mixing bowl, combine the crumbled feta, grated strong cheddar, grated smoked gouda, chopped spring onions, and minced garlic. Toss gently until the cheeses and aromatics are evenly distributed.

3. 3

   Add the eggs and milk to the cheese mixture. Stir until the filling is thoroughly combined and forms a loose, pourable custard around the cheese.

4. 4

   Brush a baking dish, approximately 23 × 33 cm, with some of the melted butter. Lay filo sheets into the dish, brushing each sheet lightly with butter as you layer them. Allow some pastry to overhang the sides of the dish.

5. 5

   Pour the cheese, egg, and milk mixture over the layered filo. Spread the cheese evenly across the dish, then fold the overhanging pastry over the filling. Cover the top with the remaining filo sheets, brushing each sheet with butter and lightly crumpling or layering them to create a textured surface.

6. 6

   Brush the top of the pie with the remaining butter. Bake for approximately 45–55 minutes, until the filo is deeply golden and crisp and the center is set rather than liquid when the dish is gently shaken.

7. 7

   Remove the pie from the oven and let it cool to room temperature. Chill it for at least 2 hours, or preferably overnight, so the custard firms and the pie can be cut cleanly for a picnic.

8. 8

   Cut the chilled pie into squares or slices and serve cold or at cool room temperature.

Notes

The source provides the ingredient list and says to mix the ingredients, bake the pie, and chill it for a few hours or overnight. Oven temperature, baking time, pan size, and exact layering method were not included in the supplied text and have been estimated. Keep filo covered while working because it dries quickly. The creator notes that the three cheeses can be varied according to preference.

Nutrition per serving

• main
• appetizer
• picnic
• vegetarian
• European
• baked
• cheese
• make-ahead