Ingredients
For the Bundt Tin
10 sheets Antoniou Fillo Pastry
150 ml extra virgin olive oil for brushing pastry
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
For the olive and cheese mixture
80 ml Extra virgin olive oil
3 eggs
380g Greek Yogurt
380g plain flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
150g mozzarella cheese, grated
150 g grated Kefalograviera cheese, grated
100g Feta cheese, crumbled
1 teaspoon dried mint
220g Kalamata and green olives, pitted and chopped
Pepper to taste
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 170 degrees Celsius, fan forced.
To make the olive and cheese mixture
In a large bowl combine the 80ml of extra virgin olive oil, eggs, and Greek yogurt. Whisk until well combined. Place a sieve over the bowl and add the flour, baking powder and baking soda. Sift it through. Add salt, the three cheeses, mint, olives and pepper. Fold everything through with a spatula. The mixture should feel a little firm. Set aside.
To prepare the Bundt Tin
Grease a 12 cup bundt tin with oil and scatter the sesame seeds into the tin.
Place a single sheet of Fillo Pastry vertically in front of you. Brush with oil then place it on top of the Bundt tin. Poke a hole into the Fillo where the centre tube of the Bundt tin is. Push the Fillo through to line the pan.
Continue this method adding the additional Fillo Pastry sheets in a criss-cross manner until you’ve used 10-sheets.
Fill the lined Bundt tin with the cheese and olive mixture and spread it evenly. Fold the overhanging pieces of Fillo pastry over the top to cover the filling. Brush with more oil and poke 10 holes through the Fillo Pastry to allow air to escape as it bakes.
Bake for approximately 1 hour or until a skewer can be inserted and comes out clean, and the pastry is golden. Allow to cool until the Bundt tin is cool enough to handle. Flip onto a platter. Use a serrated knife to cut.
Recipe and video: Mary Politis from Mary’s Kouzina
Learn how to make an Olive and Cheese Pie in a Bundt Tin using Fillo Pastry