( SERVES 6 )
This traditional Greek main, lunch dish or starter combines four different cheeses baked in a filo pastry shell. Pronounced ‘ter op it ar’.
- Crumble the feta into a large bowl. Mash with a fork. Grate the parmesan and Swiss cheese. Add to the feta together with the ricotta, eggs, milk and mint. Season with black pepper. Mix well. Cover and chill for 30 minutes.
- Preheat the oven to 180C.
- Lightly butter or oil a 20cm x 30cm metal pie dish or slice pan. Brush one sheet of filo with oil or butter. Line the base and sides of the pan. Repeat using 4 more oiled or buttered sheets. Pour in the cheese mixture. Cover the top with the remaining filo brushing each sheet with oil or butter before adding. Roll in the edges. Brush the top with oil or butter, spray with a little water and sprinkle with sesame seeds. Make a small slit in the centre for the steam to escape.
- Bake for 45-50 minutes until the filo is crisp and golden.