Lebanese Layered Pie

Ingredients

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

Method

1. Preheat your oven to 180°C (350°F). Take 100 g of butter out of the refrigerator to soften at room temperature. Meanwhile, grate 200 g of cheese and set aside. This will ensure the butter is easy to spread and the cheese is ready to use when assembling the pie.
2. Melt the softened butter gently in a small saucepan over low heat. Once melted, remove from heat and let it cool slightly. This step ensures the butter is liquid enough to brush onto the pastry sheets without soaking them.
3. Lay out the first of the 10 pastry sheets on a clean, flat surface. Brush it lightly with the melted butter using a pastry brush, ensuring even coverage. Repeat this process with five more sheets, stacking them one on top of the other to create a base layer with six sheets total.
4. Evenly distribute half of the grated cheese over the top pastry sheet. Sprinkle a generous amount of your chosen herbs over the cheese, allowing their aroma to infuse the layers. This will form the flavorful core of your pie.
5. Place another pastry sheet on top of the cheese and herb layer. Brush it with butter, then continue stacking and buttering the remaining three sheets. This creates the top layer that will encase the filling.
6. Transfer the layered pastry carefully to a baking dish, making sure it fits snugly. Use a sharp knife to score the top layer into serving-sized squares, being careful not to cut all the way through to the bottom. This helps the pie bake evenly and makes it easier to serve later.
7. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and crisp. The pastry should be flaky and the cheese melted and bubbly. This color cue indicates that the pie is cooked through and ready to be enjoyed.
8. Allow the pie to cool slightly before serving, letting the layers settle and the cheese firm up a bit. Serve warm, allowing the flavors to meld together, and enjoy as part of a shared meal.