Pleated Feta Cheese Pie

• • --- 1 package (450g) phyllo pastry for pies, 10-11 sheets
• • --- 1/3 cup (85ml) melted Pastry Butter or unsalted butter, Alambra
• • --- 1 package (350g) traditional Greek Feta P.D.O., Alambra
• • --- 1 ½ cups (225g) unsalted anari cheese, Alambra
• • --- 1 cup (250g) sheep's milk yogurt "I Giagia", Alambra
• • --- 1/3 cup (85ml) fresh milk, Alambra
• • --- 3 eggs
• • --- 1 tablespoon (3g) dried mint
• • --- 1 tablespoon (10g) sesame seeds
• • --- 1 teaspoon (5g) black sesame seeds

For serving

• • --- Honey

1. 1. In a bowl, crumble the feta and anari cheese. Add the yogurt, milk, and eggs, and mix well. Stir in the dried mint.
2. 2. Lightly grease a baking pan or ovenproof dish measuring 27x40cm. Take each phyllo sheet and place it on your work surface with the narrow side facing you. Drizzle it with the melted butter.
3. 3. Spoon 1 ½ -2 tablespoons of the cheese mixture here and there onto the phyllo. Crumple it like an accordion, gathering it gently, and place it into the baking pan. Continue until the pan is full.
4. 4. Brush the top with the remaining melted butter and sprinkle with the sesame seeds and black sesame seeds.
5. 5. Bake in a preheated oven at 180°C for about 50 minutes, until nicely golden and crispy. Let it cool for about 5 minutes, then cut into portions. Drizzle with honey and serve.