Phyllo with Feta Stuffed Pie
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Ingredients:
- 1 pack of phyllo dough, thawed
- 7-8 oz. Philadelphia cream cheese, softened
- 3-4 oz. feta cheese, crumbled
- 1/2 cup Milanese Gremolata infused olive oil, plus extra for brushing
- 2 large eggs
- 1 tablespoon fresh lemon zest
- Mint for garnish
- 1 teaspoon fresh garlic, minced
- Salt and black pepper to taste
- A mix of seeds (sesame and nigella) for sprinkling
Instructions:
- In a mixing bowl, combine the softened Philadelphia cream cheese with crumbled feta cheese. Mix until well incorporated.
- Stir in one beaten egg, lemon zest, and minced garlic. Season with salt and pepper to taste.
- Drizzle in half of the Milanese Gremolata EVOO and stir until the mixture is uniform.
- Lay out a sheet of phyllo dough on a flat surface and gently brush with the Milanese Gremolata EVOO. Place another sheet on top and brush again. Repeat until you have a stack of 4-5 sheets.
- Spread a thin layer of the cheese mixture along the long edge of the phyllo stack, leaving a small margin at the edges.
- Roll the phyllo stack into a tight log, starting from the edge with the filling.
- Coil the log into a spiral shape and place it on a baking tray lined with parchment paper.
- Preheat your oven to 350 F
- Beat the remaining egg and brush it over the surface of the spiral pie. This will give it a golden color when baked.
- Sprinkle the sesame seeds and nigella seeds over the top for a nutty flavor and a crunchy texture.
- Bake for 25-30 minutes, or until the phyllo pastry is golden brown and crisp.
- Let the pie cool slightly on a wire rack.
- Just before serving, drizzle the remaining Milanese Gremolata EVOO over the pie for an extra burst of flavor.
- Garnish with fresh mint leaves for a refreshing touch.