Leftover Cheese Pie

Buy or find
Milk, 125ml
Eggs, 2
Leftover herbs, parsley, dill, basil, thyme work well
Filo pastry, 15 sheets
Unsalted butter, 75g, melted
Leftover soft cheese, 280g (ricotta, feta, camembert), crumbled or chopped
Leftover hard cheese, 150g (cheddar, parmesan, emmenthal, gruyere), grated
Sesame seeds, 2tsp

Do
Preheat the oven to 180 degrees (fan-forced).

Spray olive oil spray onto a square baking dish (20cm x 20cm).

Whisk the milk, eggs and herbs in a bowl.

Place a sheet of filo on the bench and brush with butter. Place the filo in the baking dish, allowing the edges to overhand.

Repeat with two more sheets of filo. Alternate the placement of the filo so that each side of the square has long and short overhangs.

Combine all of the cheeses.

Spread 1/3 of the cheese mixture over the filo.

Repeat with three square layers of buttered filo and top with another 1/3 of the cheese. (Create the squares by roughly tearing the rectangular sheets of filo.)

Repeat with three square layers of buttered filo and top with another 1/3 of the cheese. (Create the squares by roughly tearing the rectangular sheets of filo.)

Repeat with three square layers of buttered filo and top with the egg mixture.

Fold the overhanging filo over the fillings, pleat the filo as you do this.

Tear two buttered sheets of filo into strips.

Scrunch the strips over the top of the pie.

Sprinkle with sesame seeds.

Season with salt and pepper.

Bake for 25 minutes or until golden and crisp.

Stand for 5 minutes and serve.