A delightful twist on the classic Greek cheese pie, this recipe combines creamy cheeses and flaky phyllo pastry for a savory treat.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy crust.
In a mixing bowl, combine the crumbled feta, ricotta, eggs, nutmeg, and black pepper until smooth.
Mix thoroughly to ensure the flavors are evenly distributed.
Brush a baking dish with melted butter.
Coating the dish prevents sticking and adds flavor.
Layer 6 sheets of phyllo dough in the dish, brushing each layer with melted butter.
Keep the phyllo covered with a damp towel to prevent drying out.
Spread half of the cheese filling over the phyllo layers.
Spread evenly for consistent baking.
Layer 3 more sheets of phyllo, brushing each with butter, and add the remaining cheese filling.
Ensure the filling is evenly distributed.
Top with 6 more sheets of phyllo, brushing each with butter, and fold the edges neatly.
Folding the edges creates a neat presentation.
Score the top layers into serving-sized pieces with a sharp knife.
Scoring helps with even baking and serving.
Bake in the preheated oven for 45-50 minutes, or until golden brown.
Check the bottom crust to ensure it's fully cooked.
Let cool slightly before serving.
Cooling allows the filling to set for easier slicing.
