• 350g EPIRΟS Semihard, in cubes
  • 350g EPIRΟS Kefalograviera in cubes
  • 300g EPIRΟS Feta or Epiros Light coarsely grated/crumbled
  • EPIROS Concentrated Butter to grease the pastry
  • ½ kg filo pastry
  • 4 eggs
  • ½ lt Fresh milk
  • A pinch of salt


Pre-heat the oven to 180°C. Place all the cheese in a bowl and mix it.
Grease the baking tray and lay half the fyllo pastry, grease each sheet with the EPIROS Concentrated Butter; let the edges hang out of the tray. Place the cheese mix over the fyllo pastry, turning the overhanging edges inwards and greasing them.
Cover the pie with the remaining sheets of pastry, again greasing each one. Cut off the excess and then tuck the edges into the sides of the tray. With a sharp knife cut the pie into large squares without cutting all the way to the bottom. Whisk the eggs with the milk and pinch of salt and pour over the pie.
Bake it for 50-60 minutes until golden brown. Serve hot or warm, cutting into squares.

Tip: You can omit the Feta cheese and increase the quantity of the yellow cheeses by 150g each.