Eastern European Layered Pie 2

Ingredients

• 10pastry sheets
• 200 gcheese
• 100 gbutter
• herbs — chopped

Method

1. Begin by bringing 100 g of butter to room temperature to ensure it is soft and easy to work with. This will help it spread evenly over the pastry sheets later. If the butter is too hard, you can gently warm it in a small saucepan over low heat, stirring until it becomes soft but not melted.
2. Prepare the cheese by grating 200 g of it into a bowl. Use a cheese that melts well, such as a mild white cheese, which will provide a creamy texture and bind the layers together. Mix in your choice of herbs to the cheese, finely chopped, to infuse the pie with aromatic flavors.
3. Lay out your 10 pastry sheets on a clean surface. Take one sheet and brush it lightly with the softened butter using a pastry brush, ensuring even coverage. Repeat this process for each sheet, stacking them on top of each other as you go.
4. Once all the pastry sheets are buttered and stacked, spread a layer of the cheese and herb mixture evenly over the top sheet. Be generous with the filling to ensure each bite is flavorful. Continue layering the remaining sheets, brushing each with butter and adding cheese and herbs between every two sheets.
5. Preheat your oven to 180°C (350°F). Transfer the layered pastry to a baking dish that fits the size of your pastry stack. Ensure the edges are tucked in neatly to prevent the filling from spilling out during baking.
6. Place the baking dish in the oven and bake until the top layer of pastry is golden brown and crisp. This should take about 25-30 minutes, but check for a rich, golden color as your cue. The aroma of the baked cheese and herbs should be prominent.
7. Once baked, remove the pie from the oven and let it cool slightly in the dish. This will allow the layers to set and make it easier to slice. Serve the pie warm, allowing the cheese to remain gooey and the pastry crisp, perfect for sharing at the table.