Bourouni: Epirus Cheese Pie

1.Preheat your oven to 180°C (350°F).

2.In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.

3.In a large mixing bowl, combine the crumbled feta, anthotyro, and grated kasseri cheeses. Add the sautéed onion and chopped dill if using. Mix well.

4.In a separate small bowl, whisk together the eggs and milk. Pour this mixture into the cheese and onion blend. Stir gently to combine. Season with salt and freshly ground black pepper to taste, keeping in mind the saltiness of the cheeses.

5.Lightly oil a 30x20 cm (12x8 inch) baking dish with olive oil.

6.Lay one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the phyllo sheet lightly with olive oil. Repeat this process with 6 sheets, layering and brushing each with olive oil.

7.Spread the cheese filling evenly over the layered phyllo sheets in the baking dish.

8.Cover the filling with the remaining 6 phyllo sheets, continuing to brush each sheet with olive oil. Fold the overhanging edges over the top to seal the pie, brushing the top layer generously with olive oil.

9.Using a sharp knife, score the top phyllo layer into squares or diamonds to make cutting easier after baking.

10.Bake in the preheated oven for 40-45 minutes, or until the phyllo is crisp and golden brown.

11.Remove from the oven and let the Bourouni cool for 10-15 minutes before slicing and serving. This resting time helps the filling set for cleaner slices.

12.Serve warm or at room temperature as a savory snack or alongside a fresh salad for a light meal.