Ingredients
- 4 pita breads, large (330 g)
- 200 g mixed cheeses, grated
- 200 g feta cheese
- 200 γρ. φέτα
- 4 eggs, medium
- 200 g whole milk
- 200 g heavy cream 35%
- 200 g cream cheese
- ½ tablespoon(s) oregano, fresh
- ½ tablespoon(s) thyme, fresh
- 2 tablespoon(s) butter, + extra for the pan
- salt
- pepper
PRODUCTS USED
Execution
Preheat the oven to 180°C (350°F) set to fan.
Put the mixed cheeses into a bowl, crumble the feta cheese with your hands, and mix well.
Finely chop the oregano and thyme, add them to the bowl, and whisk the ingredients well.
Use a pastry brush to spread some butter over a 25x32 cm baking pan.
Place the first pita on your worktop, brush it with ½ tablespoon of butter using the brush, and sprinkle 1/5 of the mixed cheeses over it.
Transfer the pita over the baking pan, fold it accordion-style, and place it in the pan so that the larger side of the pita touches the shorter side of the pan.
Follow the same process for the other 3 pitas and arrange them in the pan, covering its whole surface.
Pour the milk mixture over the pitas and sprinkle with the remaining mixed cheeses.
Gently press the pitas with your hands to allow them to absorb the liquids and eliminate any large gaps. (Ideally, set them aside for 20 minutes to absorb most of the moisture. You can also prepare the pie the night before and bake it the next day.)
Put the pan in the oven and bake the pie for 25 minutes at the top oven rack position.
Remove the pan from the oven and set it aside to slightly cool.
Cut the cheese pie into pieces, and serve.