10 sheets filo pastry

175ml melted butter

15g sesame seeds


200g feta

175ml double cream

100g finely grated parmesan

100g drained cottage cheese

100g gouda

2 eggs, beaten

15g finely chopped mint

cracked black pepper

serve with tomatoes chopped with mint, olive oil and red wine vinegar


1. Filling – crumbled the feta and mix with the other cheeses

2. Beat the eggs and cream, add to the cheeses. Chill 20 minutes

3. Butter a 20x30cm dish, then layer 5 sheets of filo (buttering each one as you layer) up the sides too

4. Add the mint to the cheese mix and spoon onto the filo

5. Fold over the filo

6. Now cut remaining pieces to fit the dish. Butter each layer again. Score the top

7. Sprinkle with sesame seeds

8. Bake at 200C for approx. 40 minutes until crisp and golden

9. Serve with tomato salad