Execution

Defrost the ready to bake puff pastry sheet and allow it to come to room temperature. Unpack and cut each puff pastry sheet in half. Cut vertically on the larger side. Crumble up the feta and season with plenty of pepper. This unique puff pastry cheese pie becomes extra crunchy because it has a different filo sheet folding technique. Roll out each filo sheet of puff pastry with the rolling pin to make it thinner. If necessary, sprinkle the puff pastry lightly with flour so that it does not stick to the counter. Spread one sheet on the counter. Brush the ends with olive oil and cover the surface with crumbled feta. Spread the second sheet on top. Add oil and another layer the crumbled feta. Repeat the process and end with an unfilled sheet (without feta filling). Wrap into a roll and pull gently to lengthen the roll. Cut into slices of 2-3 cm. Place them in a greased baking pan, forming a fan. One slice should cover the other. Beat the yolk, the milk and the olive oil and brush the surface of the pie with the mixture. Sprinkle the pie with sesame and black sesame seeds. Bake in a preheated oven at 200°C on fan-assisted mode on the middle rack for 10 minutes in order for the puff pastry to inflate. Then lower the temperature to 170°C and continue baking for an additional 30 minutes, until the cheese pie is thoroughly cooked and its bottom crisps up. If desired, in the last quarter, just switch on the lower resistor and place the pan on the bottom rack. This way, the cheese pie will bake properly, and its base will become crispy. Allow to seat on the counter for 10 minutes and then serve.