Ingredients:
500g puff pastry (2 sheets)
300g feta cheese
300g mizithra cheese (or ricotta)
200g Gruyere cheese
2 cups fresh milk
5 eggs
1/3 cup chopped fresh mint
1/3 teaspoon freshly ground black pepper
Preparation:
Beat the eggs with milk in a bowl. In another deep mixing bowl grate all the cheeses together and add the mint and pepper. Add the egg mixture and stir the ingredients in the bowl to combine.
Brush a baking pan with butter and lay in a sheet of puff pastry . Let the edges of the pastry to protrude slightly from the pan.
Pour into the pan and over the pastry the cheese mixture. Cover with the second cheese pastry filling and turn the edges of the pastry inwards to seal the pie. If you do not seal carefully the pie then during baking the cheese mixture will swell and overflow. Carve slightly the top pastry sheet into servings without cutting it.
Bake in preheated oven at 200C for 30 minutes or until golden brown.
Serve the pie directly from the oven. Enjoy!
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