The recipes I value most are generous without being showy, and Cheese Phyllo Pie strikes that balance beautifully. This is the kind of bake that makes waiting by the oven entirely worthwhile. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 1 pack phyllo pastry (16 ounce)
- 1 bottle carbonated water (330 ml.)
- 1 cup avocado oil or neutral oil
- 1 cup milk
- 2 eggs
- 1 tsp. Salt
- 400 grams cheese (I used a mix of Bulgarian cheese and queso fresco)
- Parsley chopped (optional)
Instructions
- Preheat oven to 350F. Bake.
- Cut the phyllo into circles then unroll into strips.
- Whisk carbonated water, oil, 1 cup of milk, 2 eggs and salt. Cut the cheese into small bite or crumble.
- To assemble brush a 10×2 inch round pan with oil from all sides and line with parchment paper, spread half of the phyllo then ladle half of the mixture to cover the phyllo, add the cheese mixture, some chopped parsley then cover with the rest of the phyllo, add the rest of the egg mixture sprinkle with some flaky salt. Place the pan on a baking sheet and bake for 50 minutes or until the top is golden.
- Let cool slightly, using the tip of a knife, loosen the edges before you flip on a plate enjoy.
- I reduced the amount of the oil in the original recipe by a 1/2 cup.
- Parsley and flaky salt are my own addition, you can skip if you don’t like.
Notes
- If you have a nonstick 3 inch deep pan it would be best! but since I don’t have one, I had to make do with what I have that’s why I recommend using a baking sheet under the pan because some of the oil will spell during baking, and you don’t want burned oil in your oven.