3-cheeses fluffy cheese pie with phyllo

Another version of Greek cheese pie. This time three different traditional Greek cheeses are used and a surprising ingredient which is the key for such a fluffy pie which you'll see makes the pie look and feel like a souflé. You have the option of using the customary commercial phyllo pastry or your favourite homemade dough for pies, which you'll turn into medium-thickness pastry sheets. There is also the option, as many of you know by now, that there is a commercial version of thicker (than the usual thin) phyllo sheets

A version of various cheese pie recipes combined together

Ingredients (for 8-10 people):
500gr. phyllo sheets pastry
300gr. Feta cheese, crumbled
300gr. fresh Myzithra cheese, crumbled (or goat's cheese)
200gr. Greek Kefalograviera cheese, grated (or a semi-hard and semi-salty cheese of your choice)
500ml full fat milk
5 eggs
2 tbsp of fresh finely chopped mint
200ml soda water
½ tea-cup of olive oil
½ tea-cup of butter, melted
black pepper

Method:
Preheat the oven to 180°C. Brush the bottom and the sides of a medium size oven pan with some oil and butter.

Put in a large bowl the three cheeses, the mint, the pepper and stir with a spoon.

In another bowl beat the eggs and the milk with a whisk and then add the cheese mixture. Stir thoroughly to blend.

Take the first phyllo sheet, lay it in the pan and brush with some butter and oil. Get the second sheet, brush again and lay on top of the first one. Repeat the procedure with 2 more phyllo sheets.

Using a  ladle, scatter some of the mixture over the phyllo sheets in the pan and then cover with one sheet which you have gathered into pleats.

On top of this phyllo add some more of the cheese mixture and cover with another greased phyllo sheet in the same way as before.

Scatter with the remaining cheese mixture and on top, cover with the last 4 phyllo sheets after you have greased them with oil and butter.

With a pointy knife score the pie into pieces (without cutting through), put in the oven and bake for about 45-50 minutes. *** At this point take the pan out of the oven and as the pie is very hot pour over with the soda water.

Put the pan back in the oven and continue baking for another 20-25 minutes or until the pie absorbs the soda, gets fluffy and has a golden and crispy crust on top.