Yield: 8 servings
Ingredients for filling:
- 1/3 cup sunflower oil
- 1 cup flour
- 1 2/3 cup milk
- 1/2 cup Greek yogurt
- 1 large egg
- 1 cup feta cheese
- 1/4 cup Gruyère cheese
Ingredients for the pie:
- Sunflower oil
- 1 package phyllo pastry
- 4 tbsp. butter melted
- 1 tbsp. mixed sesame seeds, optional
Directions:
- Whisk together the sunflower oil and the flour in a saucepan. Cook over moderate heat, whisking constantly for 2 minutes until flour smells toasted. Add the milk slowly. Whisk until thickened. Remove from heat. Set aside to cool for a few minutes.
- Mix in the yogurt, egg, feta and Gruyère cheese. Season with ground pepper.
- MAKE THE PIE: Preheat oven to 350 F. Lay open the phyllo sheets on your working surface. Brush a 10-inch round pan with oil. Take one phyllo sheet and lay it flat. Brush with sunflower oil, using a pastry brush. Spread a thick line of the filling widthwise leaving an empty space on each end of the phyllo so the filling won’t come out when rolling. Roll gently towards the other end to create a log.
- Add the first phyllo roll to the pan, around the outer edge. Press softly so it will fit exactly to the walls of the pan. Continue the same process until you fill the pan. Every time you add a new phyllo roll into the pan, make sure to secure its ending either together with the next roll’s ending or in the middle, under the previous phyllo roll.
- Brush the top of the pie with melted butter. With a toothpick, prick the pie several times so the steam can escape. Bake for about 50 minutes until golden and crispy.
- Remove from oven and sprinkle with black and white sesame seeds if desired. Cool the pie for at least 20 minutes. Serve warm.
