Ingredients
Serves 12
375g Antoniou Fillo Pastry
50g salted butter, chopped into cubes
500g long pasta (pastitsio, bucatini, or other)
3 eggs, whisked
3 teaspoons salt
Cracked pepper
50g parmesan cheese, finely grated
400g Feta cheese, broken into chunks
125g salted butter, melted
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging. Preheat your oven to 180 degrees Celsius fan forced. Grease a 35cm round pan (we used a springform tin).
Cook the pasta according to the packet instructions. Drain and add to a large bowl. While the pasta is still hot, add the chopped butter and mix in well until the butter melts. Add the salt and cracked pepper to the whisked eggs and mix well. Pour the egg mixture over the pasta and mix until well incorporated. Add the parmesan and mix well. Gently fold in one third of the feta cheese.
Brush a sheet of Fillo Pastry with butter and place it horizontally on the top half of the tray, allowing the pastry to overhang. Brush another sheet of Fillo Pastry and place it horizontally on the bottom half of the tray, also allowing overhang and ensuring both ends overlap slightly in the middle of the tray. Repeat this process, rotating the pastry, using 10 sheets of pastry in total.
Add half of the pasta mixture into the pan. Top with one third of the feta cheese. Add the remaining pasta to the pan and top with the final third of feta cheese. Brush a sheet of pastry with butter and place it on top of the pasta. Repeat with two more sheets of buttered pastry, positioning each one on an angle to cover the top of the pan. Brush three more sheets of pastry with butter, scrunch each sheet and place on top of the flat sheets of pastry, positioning them so that they cover the whole top of the pan.
Roll the overhanging pastry in, twisting as you go, to form the edge of the pie. Score the top of the pastry into 12 pieces.
Bake for 60 minutes or until the pastry is a deep golden colour. Allow to sit for 20 minutes before cutting.
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