Middle Eastern Layered Pie 2

Ingredients

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

Method

1. Begin by preheating your oven to 180°C (350°F). Take 100 g of butter and melt it gently in a small saucepan over low heat. Once melted, set it aside to cool slightly. Meanwhile, crumble 200 g of cheese into a bowl and let it come to room temperature, which will help it blend more smoothly with the other ingredients.
2. Lay out your 10 pastry sheets on a clean, dry surface. Using a pastry brush, lightly coat the first sheet with the melted butter, ensuring even coverage to prevent the pastry from drying out during baking. Repeat this process with five more sheets, stacking them on top of each other as you go.
3. Sprinkle half of the crumbled cheese evenly over the sixth buttered pastry sheet. Add a generous pinch of your chosen herbs, ensuring they are evenly distributed to infuse the pie with their aroma and flavor. Continue layering the remaining pastry sheets, brushing each with butter as before.
4. Once all the pastry sheets are layered, use a sharp knife to score the top layer into serving-sized squares or diamonds. This will make it easier to cut and serve once baked. Place the pie into the preheated oven on the middle rack.
5. Bake the pie until the top is golden brown and crisp, which should take about 25-30 minutes. You'll know it's done when the pastry is flaky and the cheese has melted into a bubbling, aromatic filling. Remove from the oven and let it cool slightly on a wire rack.
6. For the final touch, sprinkle the top with a little more of your chosen herbs, allowing their fragrance to bloom in the residual heat. Serve the pie warm, allowing the layers to be fully appreciated with each bite. This dish is best enjoyed fresh from the oven, shared with family and friends around the table.