Easter cheese pie with four cheeses

The Easter table is full of various mezedes and drinks. Don't forget that family and friends are gathered to celebrate since middle morning, while the lamb and the kokoretsi are on the spit, and in the meantime various tempting dishes are passing in front of them, together with plenty of drinks, helping even more their cheerful mood... One of the dishes that never misses an Easter table is a pie and especially a cheese pie like this one which is very easy to prepare

Ingredients (for a round oven pan diam. 38-40cm):
300gr. of feta cheese, finely crumbled
300gr. of Greek anthotyro cheese, finely crumbled
300gr. of Greek Gruyère cheese, grated
300gr. of Gouda cheese, grated
6 eggs
1 tea-cup of butter, melted
250gr. of single cream
700gr. milk
1-2 tbsp of olive oil
1 tsp baking powder
1/2 tsp nutmeg
white pepper
10-12 phyllo pastry sheets

Method:
In a bowl mix together all the cheeses.

In another big bowl beat very well with a whisk the eggs with the milk, the cream, the baking powder, the pepper and the nutmeg. Add the grated cheeses and the oil and stir well.

Heat the oven to 210°C.

Grease the pan with butter and lay on the bottom 3-4 phyllo sheets. Using a slotted spoon, pour some of the cheese mixture on the phyllo sheets.

Cover with 2-3 phyllo sheets and again pour over some of the cheese mixture. Lay 2 more phyllo sheets and some more of the mixture.

Finally lay on the top the rest of the phyllo sheets and pour over the rest of the cheese mixture along with the creamy liquid. *** By now in the bowl it should be left more liquid than cheese mixture. Pouring it on the top like this will help to moisten the phyllo sheets.

Using a fork pinch the surface of the pie a few times here and there and bake for 1 hour, until the pie gets a nice golden brown colour.

Take it out of the oven and let it rest for about 20 minutes before you serve it.

This pie tastes better if served lukewarm. In the beginning it will be almost as soft as a souflé but later it will stand nicely.