Cheese Pastry in a Cake Mold
2 eggs
- ¾ cup olive oil
1 bottle of mineral water
Ingredients for the Filling
- 100 gr. white cheese
- ½ bunch of parsley
1-2 tablespoons of small cubed butter
In a mixing bowl, whisk together the eggs, olive oil, and sparkling water.
In a mixing bowl, combine the feta cheese, finely chopped parsley, and coriander seeds (crushed in a mortar and pestle).
Place the first sheet of phyllo dough in the buttered cake tin, allowing the edges to hang over the sides. Divide the second sheet of phyllo dough into four pieces, dip them in the sauce mixture, and place them in the tin.
Spread the prepared filling over the phyllo sheets. Then, layer the remaining phyllo sheets, brushing them with sauce and sprinkling cheese in between.
Fold the edges of the pastry over the top. Drizzle the remaining liquid mixture over it and add small pieces of butter. Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes. Then remove from the mold and place on a wire rack and bake for another 10-15 minutes. After removing from the oven and letting it cool slightly, slice and serve warm.
