Feta Filo Cheesecake

I came across this recipe through watching my all time favourite cook on TV…Nigella! Her version is called ‘Old Reg Pie’. Mine is slightly different but still just as good. I tweaked just a few things….mainly because my critics (AKA Family) are soo particular with their food.

honey and tart

It’s quite strange but I had a weird craving to make this dessert literally because of watching ‘My Big Fat Greek Wedding’ (one of my favourite films-mainly because her family and my family are so alike!). Plus Baklava is one of my faves! So this is very similar. I think this recipe is pretty much a Greek inspired cheesecake!

Honey 1

The one thing I love about this, is that it uses a lot of Honey….and I love honey! I will without a doubt add honey into every dish I make. I even add it in my savoury dishes if I’ve added too much salt! I remember being about 5 and trying to make myself a honey sandwich.  I think it was from watching Winnie the Pooh. It was funny because every time I spread the honey on the bread, it would dissolve and I couldn’t understand why it wasn’t setting like butter. so my logic was to add more! When I eventually took a bite (after a few more dollops of honey) my mouth burst with this sickly sweet syrup. It was horrible. I was so heartbroken that I spent so long making this sandwich and it took me less than a second to realise it was disgusting and chucked it! You would have thought from this experience that I would detest honey but its only made me love it more!

 

quater 1

Ingredients:

  • 1 pack of filo pastry (200g)
  • 150g Feta cheese
  • 100g melted butter
  • 2 big handfulls of pecans or walnuts or pistachios
  • 150ml milk
  • 2 eggs
  • 1 tbsp sugar
  • some good runny honey (at least half a jar)

Recipe:

  1. place a few sheets of filo pastry in a cake tin and brush with some melted butter. make sure the pastry is hanging over the edge-enough to fold over.
  2. add 1/3 of the sheets over the buttered sheets. Literally scrunch them and avoid flattening them. Then crumble half the feta, and half the nuts. Drizzle a few tablespoons of melted butter.
  3. Now repeat the process! With the left over pastry scrunch, tear throw it on to create more texture. Then fold the outer layers over and press slightly down.
  4. Mix the milk, eggs, vanilla and sugar and pour over.
  5. Let it sit in the freezer for 5 minutes or in the fridge for 30 minutes.
  6. Add a spoonful of sesame seeds and place in the oven for half an hour. It should be golden and puffed slightly.
  7. drizzle 1 or 2 tbsp of honey and serve. Don’t forget you can add as much honey to this as you desire. Just don’t go crazy, cause you will regret it.

serving 4

I will warn you that the inside is a little stodgy. But sometimes that isn’t a bad thing! It’s like when Marry Berry and Paul Hollywood moan about a soggy bottom. I honestly don’t mind a soggy bottom on a pie…sometimes I crave it more!

 

serving 3

I would say a serving suggestion, a little creme fraiche would be nice. I literally only thought of it as I was writing this!

 

 

Advertisements

5 Comments

Filed under Recipes, The Unknown Mystery

5 responses to “Feta Filo Cheesecake

  1. Yummy, recette appétissante !

  2. Yum! Very different to what I thought it would be when you said “cheesecake”! I really like the idea of the honey/feta and the crunchy/soggy pastry 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s