Filipino Layered Pie 2

Ingredients

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

Method

1. Start by taking 100 g of butter out of the refrigerator and let it sit at room temperature until it softens. This will make it easier to spread later. Also, if you have refrigerated the cheese, allow it to come to room temperature for better melting and integration into the pie layers.
2. Prepare your workspace by laying out 10 pastry sheets. Melt the softened butter gently in a small saucepan over low heat, ensuring it becomes liquid but does not start to brown. Once melted, remove from heat and set aside.
3. Take one pastry sheet and lay it flat on a clean surface. Brush it generously with the melted butter using a pastry brush, ensuring the entire surface is covered. Sprinkle a small amount of herbs over the buttered sheet for added flavor.
4. Place another pastry sheet directly on top of the buttered one. Repeat the process of brushing with butter and sprinkling with herbs. Continue this process, layering all 10 pastry sheets, ensuring each layer is evenly buttered and herbed.
5. Once all the pastry sheets are layered, evenly distribute 200 g of room-temperature cheese over the top layer. Make sure the cheese is spread out to cover the entire surface, which will help it melt evenly during baking.
6. Preheat your oven to 180°C (350°F). Carefully transfer the layered pastry onto a baking tray, ensuring it remains flat and intact. Place the tray in the oven and bake until the pastry is golden brown and the cheese has melted completely, which should take about 20-25 minutes. The pie is done when the edges are crisp and the top is a rich, golden color.
7. Remove the pie from the oven and let it cool slightly on a wire rack. This will allow the layers to set and make it easier to slice. Serve warm, allowing the flavors to meld and the cheese to be perfectly gooey.