Easy milk and 2-cheese savoury rice pie with phyllo

A delicious rice and cheese savoury pie inspired by various traditional recipes from around the country. A nice idea for a light meal along with a salad or to be served as a first dish on any occasion and for all seasons

Cooked by Efi Yialoussi,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6-8 people):
6 phyllo sheets pastry

2 ½ cups of rice (boiled and drained)

500 ml of fresh milk

6 eggs

1-1 ½  cups of feta cheese, crumbled

1 cup of Greek Graviera cheese, grated (or mild yellow Cheddar)

1 ½ tbsp of butter, melted

salt
pepper
olive oil + extra butter for brushing

Method:

Preheat the oven to 180°C.

Put in a large bowl the boiled rice, the melted butter, the milk, a small pinch of salt and plenty of pepper and mix the ingredients to blend.

In another bowl beat the eggs with a whisk until frothy and add into the rice mixture.

Add the cheeses and gently stir with a spoon.

Brush with olive oil the sides and the bottom of a 28 cm round oven pan. Lay the phyllo sheets in the pan, after brushing each one with a bit of butter, leaving the edges of the pastry hanging over the rim.

Empty the rice/cheese mixture in the pan and smooth with a spatula.

Bring the edges of the pastry inwards overlapping part of the mixture and brush with butter (the pie is basically open on the top).

Put the pan in the middle shelf of the oven and bake for about 1 hour or until it is nicely golden and a crispy top is formed.

Take out of the oven, allow the pie to cool down for a few minutes and then cut into pieces to serve.