The first step is to choose the dough for our pie. We can use ready-made kourou dough or make a buttery phyllo.

If we opt not to use a pre-made dough, we can craft our own effortlessly. Simply blend all the liquid ingredients together, followed by the solids. After thorough mixing, combine the two mixtures, blend again, and allow our dough to rest for approximately 1 hour. When it’s ready, divide and shape it into 6 equal portions.

For the filling, in a saucepan, heat the milk over medium heat until it boils. Grate some pepper into it and optionally add the raki. Begin adding the kasseri DOIRANI, allowing it to melt and form a thick mixture. Remove from heat, let it cool for a few minutes, then add the eggs, stirring vigorously to prevent curdling. Taste and season with salt and pepper according to your preference.

Take our dough sheets and place them in a well-buttered dish. Alternatively, we open the dough pieces we have already made. In both cases, we first lay out half of the sheets, buttered one by one, applying them well to the walls, leaving the edges to protrude. We spread the filling and cover with the remaining sheets, buttered one by one. Once we cover the entire surface of the filling, we wrap around the protruding points in a circular shape (in the form of a wreath). Then we score the cheese pie into pieces and brush with egg wash. Let it sit for 10 minutes to absorb the liquids, brush with additional melted butter, and bake in a preheated oven at 170°C for about 1 hour, until the dough’s surface is nicely browned.