Thank you to Aglaia Kremezi and her cooking school on the island of Kea for this lovely and delicious recipe. Another name Aglaia gives to this pie is “Crunchy Cheese.” What is magnificent about it is that after you have made all your phyllo pies and have odd bits of phyllo left that would otherwise be useless, you can take them and turn them into this delicious treat.

The story behind this pie, said to have originated with a woman named Kiki, appears in Paula Wolfert’s cookbook. Sefardi Cook made this pie with Aglaia in September 2017 and cannot stop thinking about it.

Kiki’s or Lazy Woman’s Pie

Serves 4-6
2-4 sheets of phyllo, or the equivalent in broken pieces (see recipe)

FILLING :

1 2/3 cups crumbled feta cheese
(Or 1 cup feta and 1 cup crumbled myzithra or ricotta)
2 eggs
2/3 cup milk
1/4 cup of chopped fresh oregano or thyme

1. Preheat the oven to 400 degrees F.
2. Brush a 9 x 13-inch baking pan with olive oil , then lay one phyllo sheet and sprinkle with half the feta.
3. BEAT THE MILK AND EGG TOGETHER and pour half of the mixture over the feta. Sprinkle with herbs, if you like. Lay the second phyllo sheet and brush well with oil. Spread the rest of the cheese and drizzle with the remaining egg mixture.
4. Bake for 25 minutes or more, until golden brown and crisp. Serve very hot.