Feta, Anari and Halloumi pie (Tyropita)

Ingredients

For the dough

• 1 glass yoghurt

• 1 teaspoon bicarbonate of soda

• 1 glass vegetable shortening

• 2 ½-2 ¾ glasses self-raising flour

For the filling

• 3 glasses Halloumi cheese, grated

• 3 glasses unsalted Anari cheese, grated or mashed with a fork

• ¾ -1 glass Fetta cheese, grated or mashed with a fork

• 2 teaspoons baking powder

• dried mint

• 6 beaten eggs

• ½ egg white to glaze

• sesame seeds

Method

1. To make the dough, mix the yoghurt and bicarbonate of soda. As soon as the yoghurt rises, add the shortening and 2 glasses of the flour. Knead well and add as much flour as needed to make a very fluffy dough.

1. To make the filling, combine all the cheese, add the mint, baking powder and eggs and mix to make a fluffy mixture.

2. Divide the dough into two portions. Use one portion to line the base and sides up to a height of 3 cm of a 27x27 cm ovenproof dish.

3. Prick the pastry and spread the filling over it evenly.

4. Roll out the other portion of the dough to the size of the dish.

5. Place over the filling and press the edges of the two pastry sheets together firmly.

6. Prick the top sheet of the pastry.

7. Glaze with 1/2 egg white beaten with 1 teaspoon water.

8. Sprinkle with sesame seeds.

9. Bake in a preheated, moderate oven (160°C) for 45 minutes or until golden brown.

Note: Instead of making the dough you can use 1 packet (454 g) puff pastry which

must be rolled out into two sheets.