500 grams of thin filo pastry
800 grams of milk
800 grams of feta
100 grams of soft cheese. (this can be different types of cheese mixed together)
Butter or margarine
Whisk the eggs and milk in a bowl
Crumble the feta cheese and mix with the other cheese in a bowl
Melt the butter
Paste a medium sized tray with the butter and cover with one sheet of filo pastry. The filo pastry is larger than the tray so leave excess piece over the side. Brush the filo with butter that is in the tray and then take a small handful of the mixed cheese and scatter over the filo in the tray. Cover with the filo left over from the sheet and add another sheet joining. (there is one layer of filo, paste with butter, scatter with cheese and then filo)
Repeat this procedure until you have finished the filo and cheese. Beware to not put too much cheese in the beginning or there will not be enough for the top.
Take a knife or fork and pierce the pie with lots of holes.
Pour over the mixture of eggs and milk
Put in the fridge over night (or for at least 8 hours)
Preheat oven to 160c degrees and cook for 35 minutes (this is with an air oven)
Wait to cool for 10 minutes before serving.