Preheat oven to 170°C. Place the feta in a bowl and mash with a fork. Stir in the milk and egg and set aside.
Grease a baking sheet. Place one sheet of phyllo dough on the baking sheet, brush with olive oil and repeat with two more sheets of dough.
Place ⅓ of the mixture on dough and sprinkle with raisins and small fig pieces. Cover with 2 more sheets of dough, each brushed with oil. Place another ⅓ of the mixture on the dough and cover with another 2 sheets of dough, each brushed with oil. Place the remaining mixture on the dough and finish the pie with the last 3 sheets of dough each brushed with oil.
Cut the pie into desired serving portions and brush the top with olive oil. Bake for approximately 50 minutes, until the fillo becomes crispy and colored.
For serving
Drizzle pie with honey, sprinkle with cinnamon and serve.
Preparation
1. Preheat oven to 400°F (200°C).
2. Wash and peel apples.
3. Core apples leaving a cylindrical hole in the middle.
4. Add a dash of Grand Mariner over the apples.
5. Stir together sugar, ground cinnamon, ground clove and sesame seeds and almonds.
6. Spread out fillo pastry and cut into squares large enough to wrap each apple.
7. Fill each apple core with mixture.
8. Butter a baking dish that has a lid.
9. Take 2 sheets of fillo pastry and place in baking dish.
10. Place an apple in the middle and wrap it with the fillo pastry sheets. Do the same with remaining apples and fillo pastry.
11. Sprinkle the apples with remaining filling. Cover baking dish.
Cooking
Bake on bottom rack for 35-40 minutes.
Allow to cool, then sprinkle with sugar and serve.
Preparation
1. Soak walnuts or almonds for 5 minutes in boiled water, then peel.
2. Finely chop almonds or nuts in a food processor.
3. Melt butter and keep warm in a bain-marie. Spread 2 tbsp butter over a baking dish approx. 23 x 36 cm.
4. Lay a sheet of fillo pastry on a baking sheet and brush with melted butter. Repeat for 5 more layers.
5. Trim fillo sheets to size of baking dish. Alternate one buttered sheet, with one un-buttered sheet and add nut mixture again.
6. Repeat until 6 fillo sheets remain. Fold over edges.
7. Butter each remaining fillo sheet and place one by one.
8. With a sharp knife, cut all the way through layers in a diamond pattern, and pour remaining butter over baklava.
9. Sprinkle with a little water.
Cooking
Bake at 350°F (175°C) for 1 1/2 hours.
Syrup
In a saucepan, boil 1 1/2 cups of water, sugar, and honey for 10 minutes.
Pour hot syrup on top once baklava has cooled.
Filling
1. Pour milk into non-stick saucepan and add corn flour, ground cinnamon and salt.
2. Cook over low heat and bring to a boil; remove from heat. Before sauce thickens, add honey and stir well.
3. Mix nuts and sesame seeds into bowl and add to sauce.
Preparation
1. Cut layered fillo into 5 inch strips. About 2.5 inches from bottom of each strip place filling with tablespoon, dipping in hot water before each use.
2. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself.
3. Lay triangles seam side down, at least 1 inch apart, on non-stick baking dish and bake at 375°F (190°C) for 25 minutes or until golden brown.
4. Dust with icing sugar and cinnamon.
Serve hot or cold.
Preparation
1. Butter a 19 cm soufflé dish.
2. Using a tablespoon, spread a fine layer of the 2 cheeses mixed together.
3. Preheat the oven to 400°F (200°C).
Cooking
1. Melt 50g of butter in a small non-stick pot.
2. Add flour and stir continuously to avoid lumps, until golden.
3. Pour in milk and bring to a boil while stirring.
4. Keep stirring and add salt, pepper, nutmeg, and the rest of the butter, as well as the egg yolks one by one.
5. Remove from heat.
6. Beat egg whites into meringue and add the remaining cheese into the mixture while stirring gently.
7. Place mixture into baking dish and bake uncovered for 30-35 minutes.
8. Sprinkle with spearmint and serve hot.
Serve with vegetables, Greek salad, and Sicilian hare.
Accompany with white wine.
