Ingredients: (makes about 8-10 muffin-sized nests, or one large tart)
200gr katiki (white, creamy cheese made of sheep and goat milk), can be substituted with ricota
100gr grated Arseniko cheese (can be substituted with a spicy graviera or kefalotyri or pecorino)
1 jar Simply Greek for Wise Greece Tomato, Anthotyro & Thyme sauce
2 tablespoons chopped fresh dill
Freshly ground black pepper
1 tablespoon nigella seeds
Olive oil for brushing the phyllo
1/3 pack ready-made phyllo pastry
Lightly beat the eggs in a small bowl. In a larger bowl add the katiki cheese and combine with the eggs, the grated cheese, chopped dill, two tablespoons of the Wise Greece tomato sauce with anthotyro and thyme, and pepper. Mix well with a spoon.
Grease a muffin pan with olive oil. Lay your phyllo sheets open and cut into strips about 8 x 15 cm. Brush each strip with olive oil and start placing them into each muffin mold, crosswise, forming nests, using about four strips for each mold.
Spoon into each nest about two full tablespoons of the cheese mix. Sprinkle some nigella seeds on top. Bake for about 20 minutes. Let cool for about ten minutes, until set, before removing the nests from the tray.
Leftover cheese mix can be stored in the fridge for 5 days, or in the freezer for longer.
Product we used: