Ingredients 1 pkg phyllo pastry (450g) 250 gr turkey or ham 350 gr kasseri cheese 250 gr feta cheese 4 large eggs 500 gr fresh milk 1 pkg yogurt (200g) 50 gr olive oil 1 tsp baking powder 2-3 pinches nutmeg Freshly ground pepper A small amount of salt A little olive oil for the pan TAGS PIES CHEESE APPETIZERS Ingredients 1 pkg phyllo pastry (450g) 250 gr turkey or ham 350 gr kasseri cheese 250 gr feta cheese 4 large eggs 500 gr fresh milk 1 pkg yogurt (200g) 50 gr olive oil 1 tsp baking powder 2-3 pinches nutmeg Freshly ground pepper A small amount of salt A little olive oil for the pan Instructions Remove the phyllo sheets from the package and set aside two of them, which will be used as the base of the pan. Cut the remaining phyllo sheets into thin strips while still rolled. Spread them out on the work surface for a few minutes so they dry slightly. In a bowl, whisk the eggs. Add the yogurt and continue whisking until smooth. Add the milk, baking powder, pepper, nutmeg, and olive oil. Salt lightly, since the cheeses to be used are already flavorful and salty. Whisk again until the mixture is completely combined. Use a 24 × 34 cm (9 × 13 inch) baking pan. Brush it well with olive oil, including the sides. Lay in the first phyllo sheet and brush lightly with olive oil. Add the second phyllo sheet and brush it as well. Spread one third of the cut phyllo strips into the pan without pressing them down. They should remain light and airy. Add nearly half of the cheeses and the cold cuts to form the first layer. Spread half of the remaining cut phyllo strips on top, then repeat with the rest of the cheeses and cold cuts. Lightly drizzle olive oil over the final layer of cut phyllo strips and spread them to cover the surface. Fold the edges of the phyllo inward and tuck them along the sides of the pan. Slowly pour the wet mixture over the pie so it soaks through evenly. Let the pie rest for 10 to 15 minutes so the phyllo absorbs some of the liquid. Meanwhile, preheat the oven to 170°C (340°F) with the fan setting on. Bake on the middle rack for about 45 minutes, until the kaseropita is evenly golden and puffed. Let it rest for 10 minutes before cutting. Serve warm. TAGS PIES CHEESE APPETIZERS
