Middle Eastern Layered Pie

Ingredients

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

Method

1. Begin by taking 100 g of butter out of the refrigerator and allowing it to come to room temperature. This will make it easier to spread evenly on the pastry sheets. Also, ensure your 200 g of cheese is at room temperature so it melts smoothly during baking.
2. Melt the butter gently in a small saucepan over low heat. Stir occasionally to ensure it melts evenly without browning. Once fully melted, remove it from the heat and set aside.
3. Lay out one of the 10 pastry sheets on a clean work surface. Brush it generously with the melted butter using a pastry brush, ensuring the entire surface is covered. Repeat this process with half of the pastry sheets, stacking them on top of each other.
4. Sprinkle a portion of the 200 g cheese and herbs evenly over the top pastry sheet. The cheese should be distributed in a way that each bite will have a balanced flavor. Continue layering the remaining pastry sheets, brushing each with butter and adding cheese and herbs every few layers.
5. Once all the layers are assembled, transfer the pie to a baking dish that fits the size of your pastry sheets. Use a sharp knife to score the top layer into serving-sized squares or diamonds, being careful not to cut all the way through.
6. Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake until the pastry is golden brown and crisp. You'll know it's done when the top is deeply golden and the layers have puffed slightly, taking on a flaky texture.
7. Remove the pie from the oven and let it cool slightly before serving. This allows the layers to set and makes it easier to cut and serve. Serve warm, allowing the flavors and textures to be at their best.