Who doesn’t love a freshly baked pie with crunchy homemade pastry sheets? Roll up your sleeves and let’s roll them out!
- 500g feta cheese, crumbled
- 50g cream cheese
- 1 large egg
- 1tbsp evaporated milk
- 1 dose phyllo ver.4
Start by mixing the feta cheese with the cream cheese, the egg & the evaporated milk.
Stir well and set aside.
Take the first “package” out of the fridge, sprinkle with flour and roll out a rectangle, appx. 40 by 50cm/15 by 19 inches.
With a knife or a pizza cutter, cut the pastry sheet horizontally into 3 stripes.
Take a spoon and put filling along each strip’s long side.
Cover the filling with the phyllo and roll into a log.
Carefully stretch each log to make it longer.
Wrap it around itself, creating a swirl.
- As you’re stretching it, the phyllo becomes thinner. Thin pastry sheets become more crunchy when baked.
Transfer the swirl pie carefully on a baking tray lined with parchment paper.
Repeat the process for the rest of the pastry sheets.
Brush with olive oil.
Bake in a preheated oven, at 190°C/375°F, for 35 to 40min. until they’re golden brown.
- You can cover the baking tray with food membrane, put it in the fridge and bake them later, the same day.
- You can wrap the swirl pies (unbaked) with food membrane (seperately) and keep them in the freezer for up to one month. Put them in the fridge overnight to thaw slowly and enjoy freshly baked pies whenever you want!