1 one-pound / 450 g box of thin commercial phyllo, defrosted and at room temperature
1 lb. / 440 g Greek feta
2 tablespoons Greek yogurt
3 tablespoons milk
½ cup extra virgin Greek olive oil
2 tablespoons sesame seeds
Green tomato chutney (see below)
Break the feta into chunks and place it, together with three eggs, the yogurt and milk in the bowl of a food processor and pulse on and off until smooth and thick as batter.
Brush a 13 X 9-inch baking pan with olive oil and preheat the oven to 375F / 190C. Keep it in front of you vertically.
Place the first sheet of phyllo inside the pan, brush with olive oil, and drizzle with about 4 tablespoons of the cheese mixture. Using your finger tips, draw back the phyllo from the top far end of the pan, so that it looks like a pleat. Continue with remaining phyllo, olive oil, and cheese mixture until everything is used up and the surface of the pan is covered with scrunched “phyllo pleats.”
Lightly beat the remaining two eggs and pour over the surface of the pie, tilting the pan so that the eggs is evenly distributed. Sprinkle with the sesame seeds and bake for about 30 – 35 minutes, or until golden and set. Remove and cool slightly before serving.
Serve with a dollop of the green tomato chutney.