Execution

Before you start making your cheese pie, allow the country-style “kihi” filo pastry to defrost for 2 hours at room temperature (do not forget to let it defrost in its packaging to retain moisture). In a bowl, crush the cheeses, grind plenty of pepper and stir. In another bowl combine the butter with the oil. Spread this mix on a large shallow pie pan, lay two oiled pastry sheets and sprinkle with 1/3 of the grated cheese. Lay a filo pastry sheet and sprinkle it with oil and cheese. Repeat the process until the ingredients are finished. Cover the pie with the last sheet, cut into pieces and sprinkle with the remaining oil. Some pieces of butter on the pie surface would elevate the taste. Fold the protruding edges of the sheets over the pie in a cross shape and not twisted, otherwise they will not bake properly. Just turn them over on the pie. Bake in a preheated oven at 180°C at the bottom rack for about 1 hour and 10 minutes, until the pie surface and bottom turn golden-brown and the pie slides out of the pan easily. TIP Putting oil or butter between the sheets helps the pies to be cooked well inside and become crispy.