Ingredients
- 500 ml full-fat fresh milk
- 60 gr. fine semolina
- 2 medium eggs
- 300 gr. Meriareno Kasou cheese
- Salt
- Pepper
- 3-4 Beirut pastry sheets
- A bit of olive oil
Method
In a saucepan, combine the milk with the semolina, salt, and pepper. Stir with a
whisk until the mixture thickens into a cream.
Immediately remove from heat and add the eggs, stirring vigorously.
Next, add the cheese, cut into pieces, and mix until homogeneous.
Finally, add the butter and stir one last time.
Grease a baking dish (20-22 cm) and layer 3-4 Beirut pastry sheets.
Make sure to generously brush each layer with olive oil.
Pour the cream mixture into the baking dish, and fold the excess pastry sheets over the top.
Bake in a preheated oven at 180C in air mode, for approximately 25 minutes.
