1 pack of phyllo dough
100gr. of olive oil for the phyllo dough
50gr of butter
100gr. fine semolina
500 ml DODONI milk
400gr. DODONI feta cheese
400gr. DODONI grated mixed cheese
freshly ground pepper
1 tsp sweet paprika
1 tsp thyme
Melt the butter in a wide non-stick pan over medium heat. Add the semolina and mix vigorously. Add the milk and beat well with an eggbeater until the cream sets. Add the eggs and yolks one by one, stirring with a whisk until you have a homogenous cream. Allow the cream to come to room temperature.
Add the crushed feta cheese and grated mixed cheese. Finally, add the pepper, thyme and paprika and mix. Grease a 30 x 40 cm baking tray with olive oil. Spread the half leaves, sprinkling each one with olive oil. Add the filling and spread well. Add the remaining crust sheets, sprinkling with olive oil in between. Carve the pieces with a knife. Bake at 180 ºC in the air on the low grill for about 45 minutes.