Creamy Kasseri cheese pie

Just a few ingredients are needed for this delicious cheese pie! In my opinion one of the best versions of Kasseri pie I have ever cooked! It can be cooked any time of course, but I believe it is a very nice idea to serve it this Easter Weekend and to enjoy it along with all the rest of delicious Easter food after the long period of fasting

Adapted from a recipe of Argyro Barbarigou,
a prominent Head Cook in Greece
Check out her delicious site Argiro for more recipes

Ingredients (for 6-8 people):
6 thick phyllo pastry sheets (or two puff pastry sheets)
500gr. of Greek Kasseri cheese, coarsely grated (or mild English yellow cheddar - my addition)
6 eggs
300ml of single cream
1/4 tsp of baking powder
1 tea-cup of olive oil
black pepper
salt (with care)
sesame seeds (optional -my addition)

Method:
Preheat the oven to 180°-200ºC fan. Brush with some oil a round oven dish of 32cm diameter.

In a large bowl beat well the eggs with the single cream, the baking powder and the olive oil. Season with salt and pepper and stir.

Lay the first phyllo sheet at the bottom of the dish (some of it will cover part of the sides too) and lightly brush with some oil. Place the second sheet on top but gathering it into pleats. Scatter some of the grated cheese on the phyllo. Continue in the same way with the next 3 sheets (one sheet one layer of cheese etc) until all the cheese is used.

Cover the pie with the last phyllo sheet in the same way you did with the bottom one and press the edges all around inwards so to seal the filling.

With a pointy and sharp knife just score the surface of the pie into pieces and pour over the eggs/cream mixture. Leave the pie to stand for 30 minutes allowing the pastry to absorb the liquid.

Put in the oven and bake for about 40-45 minutes until the pie rises and gets a nice golden brown colour.

Leave to stand for a few minutes and serve the pie lukewarm.