Cretan Pastry with Spread
1 cup of yogurt
- ½ cup olive oil
2 eggs
Salt
Ingredients for the Filling
- 250 gr. white cheese
- 250 gr. Izmir Tulum cheese
- 250 gr. cottage cheese
2-3 tablespoons of rice and pistachios
Place the basil in a food processor and blend. In a mixing bowl, crumble the cheeses finely. Add the basil and mix. Add the ground pistachios and rice and knead until everything is well combined.
For the liquid batter: In a mixing bowl, combine the eggs, yogurt, salt, and olive oil.
To assemble: Lay the phyllo dough flat on your counter. Spread some of the liquid mixture over the dough and lightly fold in all four edges. Spread the filling in clumps over the dough and place the second sheet of phyllo dough on top, repeating the process. Finally, place the third sheet of phyllo dough on top and add the remaining ingredients.
Begin rolling the phyllo dough, brushing each layer with the liquid mixture as you fold. Then, cut the rolled pastry in half and place it on a baking sheet lined with parchment paper. Add a few tablespoons of olive oil to the reserved filling and brush it over the phyllo dough. Bake in a preheated oven at 180 degrees Celsius for 45-50 minutes.
Add the rice and pistachios to the remaining liquid mixture and stir. After 30 minutes, remove the pastry from the oven, brush it with the pistachio-infused liquid mixture, and return it to the oven to bake. Remove the baked pastry from the oven and let it rest for 10-15 minutes. Then slice and serve.
