2 tsp grated Parmesan (or alternative vegetarian hard cheese)
2 tsp fresh thyme leaves or 1 tsp dried
2 large free-range eggs
150ml/5fl oz full-fat milk
1 tbsp sesame seeds
1 jar good-quality clear honey (such as Greek thyme honey or orange blossom honey)
Directions
Melt the butter in a small saucepan
then take it off the heat.
Line a 20cm/8in square cake tin with a layer of filo
making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry.
Using one third of the remaining filo sheets
tear and scrunch the sheets up and drop them loosely in the tin. Then crumble in half the feta
sprinkle with 1 teaspoon of Parmesan and just under ½ teaspoon of thyme leaves (or ¼ teaspoon of dried thyme) and pour a third of the remaining melted butter over the top.
Repeat
so that you use up all but a little of the butter and a small amount of thyme. For the last layer
you can use larger pieces of filo “rags� (as it’s the lid)
filling the tin a little more tightly
but still scrunching them.
Fold the edges of overhanging filo over themselves
and pour the remaining butter on top. Using the sharp point of a knife
make 2 cuts down and 2 cuts across into the filo-packed tin
from edge to edge to create 9 sections. It’s important that you don’t use a blunt knife
as you don’t want to drag the filo or press down on it.
Beat the eggs with the milk
then pour over the contents of the tin. Sprinkle the last bit of thyme along with the sesame seeds on top. Let it stand for at least 30 minutes in a cool place before baking. If 2 hours is easier for your timetable
then put it in the fridge. And you can do this in advance (see top recipe tips).
Heat the oven to 200C/180C Fan/Gas 6
and bake the pie for 30 minutes. When it’s ready
the pastry will be golden-brown and puffed up
and the inside set. Let it stand for 10 minutes
then spoon 1 tablespoon of the honey over the top.
Cut into slices or slabs – using a serrated bread knife and sawing action to prevent squishing the filo on top too much
then pushing the knife down to cut through. Serve the pie directly from the tin and put the jar of honey
with a spoon in it (or you can pour it into a jug) on the table for people to add extra as they eat.
