Crustless Halloumi Pie with Yogurt
Ingredients
- 2 (450g) Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis, grated
- 225g Kefalotyri 5 Month Mature, Charalambides Christis, grated
- 225g Straggato Yoghurt 2% Low Fat, Charalambides Christis
- 275ml Fresh Milk Full Fat, 3%, Charalambides Christis
- 600g Self-Raising Flour
- 250g Rapeseed Oil, or Cornflower Oil
- 6 Medium/Large Eggs
- 2-3 Sprigs Fresh Thyme, leaves only
- 2 tbsp Fresh Mint, finely chopped
- 1 tsp Dry Mint, ground
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Olive Oil (for greasing)
- 1 tbsp Black Sesame Seeds
Instructions
In a large bowl, beat the eggs. Add the rapeseed oil and milk and whisk well for about 1’ and until fully combined. Add the yogurt and mix well until smooth.
Season with salt and pepper, add the thyme leaves, fresh & dry mint and whisk to combine.
Add the grated halloumi and kefalotyri and mix. Gradually add the flour and mix gently using a spoon or your hands until incorporated.
In the meantime, preheat the oven to 180°C (fan) and position the rack in the middle of the oven.
Lightly grease a baking tray (approximately 35x25cm) with the olive oil, covering both the base and the sides. Pour the mixture into the tray and press gently to spread evenly.
Sprinkle with black sesame seeds and bake for 50’, until deep golden brown and beautifully crisp on top. The inside should remain fluffy but not bread-like, with a crisp exterior.
Allow to rest for 15’ before cutting.
