A delicious pie with traditional pastourma (pastirma) and kasseri cheese that will bring delight as an appetizer, meze and even as the main course.
- 8 phyllo sheets
- 20 slices of kasseri cheese
- 20 slices pastourma (pastirma) from beef
- 2 tomatoes thinly sliced (2–3 mm). (Pat dry with with a paper towel or drain in a strainer for 5 min to remove excess moisture. I like campari tomatoes and they are small so I used about 6–7 of them)
- Half a stick of butter melted
- A pinch of cumin
- Black sesame or poppy seeds for the top. You can also use poppy seeds, regular sesame seeds or nothing at all 🙂
- Preheat oven to 380 F.
- Lightly butter bottom of pan and sides.
- Sprinkle butter all over a phyllo sheet. Place it on the bottom of the pan with sides hanging out. Butter another and place on top of first phyllo in a cross way. Repeat with two more buttered phyllo sheets using the same method.
- Add a layer of kasseri cheese. Add a layer of pastourma. Add a layer of tomato slices.
- Sprinkle a pinch of cumin all over tomatoes. Add the remaining slices of kasseri. Cover with 4 buttered phyllo using the criss cross method.
- Bring in the excess phyllo and roll it in to create a border. You can trim it a little if you need to before rolling it in.
- Lightly buttered the top and score it. Sprinkle black sesame seeds all over top. You can also use poppy seeds, regular sesame seeds or nothing at all :-).
- Bake until top is a light golden brown (about 50 min depending on your oven)
Keep your phyllo sheets covered with a damp kitchen towel while you are working. Once you put them in the pan, make sure they are buttered all over the sides. You can spray very lightly water on the sides to keep them moist.