Feta pie in layers

Another version of the classic cheese pie. A bit different ingredients and a bit different procedure but with an excellent result

Ingredients (9-12 pieces depending on the pan):
12 phyllo sheets pastry
1/2 tea-cup of olive oil for greasing the phyllos
500gr. feta cheese
1 tea-cup of Greek yoghurt
1 tea-cup of double cream
4 eggs
pepper
1 tsp of baking powder

Method:
Preheat the oven to 180°C.

In a mixer bowl add the crumbled feta, the yoghurt, the double cream, the pepper and beat the ingredients, adding the eggs one by one, until they are well blended. Add the baking powder in the bowl and stir with a wooden spoon. We need a mixture which will not be runny but not too thick either - if you need to thin down then do so by adding a bit of milk.

Grease the oven pan with some oil and place the first phyllo sheet rather loosely to cover the bottom, brush it too with some oil. Using a ladle spread some of the cheese mixture on the phyllo sheet.

Continue doing the same until you use the rest of the phyllo sheets (always loosely placed because that will help the pie to get fluffier) and the feta mixture. Every time you place a sheet don't forget to brush it with some oil.

When you get to the last phyllo drizzle on top with a bit of water using your hands. Then, using a pointy knife slightly score the phyllo sheets into pieces.

Put in the oven and bake for about 50 minutes or until is golden brown and slightly risen.

This pie can be served as a main meal along with a green salad or as a first dish. You can enjoy it hot or even cold the next day.