Cheese pie with lemon flavour

A delicious and unusual version of the classic Greek cheese pie

Ingredients (for 4-6 people):
1 packet of thick phyllo sheets pastry
olive oil for brushing
200gr. of Greek yoghurt
2 cups of feta cheese, crumbled
2 eggs
1/2 tbsp of oregano (or fresh dill, finely chopped)
1 large unwaxed lemon, the zest
black pepper
sesame seeds (optional)

Method:
In a large bowl whisk the yoghurt well to fluffen up. Add in the bowl the feta, the eggs, the oregano (or dill), the lemon zest and plenty of pepper and stir very well.

Preheat the oven to 180°C.

Get a medium size round oven pan and brush well the bottom and the sides with some oil. Lay on the bottom the first phyllo pastry. Brush it with some oil and lay on top the second phyllo pastry. Continue in the same way until you use half of the phyllo sheets.

Empty the cheese mixture into the pan and turn the edges inwards to semi cover the filling. Cover the pie with the rest of the phyllo sheets, always brushing each one with some oil.

With a sharp knife cut all around the excess phyllo pastry and brush the top well with some oil. Drizzle over the top phyllo with a bit of water and sprinkle with the sesame seeds (if used). With the sharp knife gently score the surface of the pie in pieces without cutting all the way down.

Put in the oven and bake the pie for about 45-50 minutes, until the surface is nicely golden brown and crunchy.

Take out of the oven, leave the pie to settle for a while and then cut in pieces and serve.