Please don't be afraid to work with phylo pastry, it is really quite simple. Also, don't worry too much if the pastry tears, just make sure you cover the hole with the next sheet of pastry. You can transform this pie into something special by adding sun-dried tomatoes, peppadews or olives.
4 – 6 baby marrows
6 sheets of phyllo pastry
100g melted butter
4 eggs, seperated
250g feta cheese
250ml cream
100ml milk
Salt and freshly ground pepper
Wash, dry and top and tail the baby marrows. Using a potato peeler, slice ribbons form each baby marrow, discarding the first slice that is mainly the skin. Heat a griddle pan over high heat. Place a single layer of baby marrows onto the griddle and leave until lines start to form. Because the ribbons are so thin, this is enough to partly cook them, so no need to turn them around. Remove the ribbons from the pan, set aside and continue to cook all the baby marrows.
Next, brush one sheet of phyllo pastry with melted butter and line a 22cm pie dish (if you have one, using a loose bottom pie tin), carefully pushing the pastry into the corners and tucking the ends in. Repeat with the remainder of the pastry.
Place the egg yolks, feta, cream and milk into a food processor and process until smooth. Whip the egg whites until stiff and fold into the feta mixture. Season lightly – keep in mind that the feta is already quite salty.
Place about two thirds of the baby marrows into the phyllo pastry shell then pour the filling over. Place the remaining baby marrows onto the filling.
Bake for about 30 minutes at 180 degrees until set. Allow to cool to room temperature. Remove from tin if using a loose bottom tin, and serve.
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