Cheese soufflé pie

For the dough

• 2 cups (300g) self-raising flour
• 2 teaspoons (16g) baking powder
• ½ cup (115ml) sunflower oil
• ⅔ cup (200g) traditional sheep’s yogurt

For the filling

• 2 cups (200g) traditional goat & sheep halloumi, grated on the fine side of the grater
• 1 cup (100g) Edam, grated on the fine side of the grater
• 1 pack (200g) feta, crumbled
• 6 eggs
• 1 cup (250ml) milk
• 1 cup (150g) ham, diced
• 2 tablespoons (10g) fresh mint, finely chopped
• ½ teaspoon mahlepi

1. In a bowl, mix the flour and baking powder. Add the oil, stir, and knead with the yogurt to form the dough. Spread the dough onto the base of a 26cm square baking pan and press it up the sides halfway.
2. In another bowl, beat the eggs well and add all the filling ingredients. Pour the mixture over the dough.
3. Bake in a preheated oven at 180°C for 30–40 minutes, or until the top is nicely golden.