In a bowl, beat the eggs until smooth and well combined.
In a separate bowl, crumble the feta and mix it with the anthotyro.
Grease a 35 × 25 cm baking tin with butter and lay in the first sheet of filo pastry. Brush it with melted butter.
Add one quarter of the cheese mixture (add a little salt if the feta is not very salty). Using a spoon, drizzle some of the beaten egg over the cheese, then cover with another sheet of filo.
Repeat the process three more times: cheese mixture, egg, filo pastry.
Place the final sheet on top and fold in any overhanging edges to seal the pie.
Brush with butter and lightly score the top into square portions.
Bake in a preheated oven at 170°C for approximately 45–60 minutes.
In a separate bowl, crumble the feta and mix it with the anthotyro.
Grease a 35 × 25 cm baking tin with butter and lay in the first sheet of filo pastry. Brush it with melted butter.
Add one quarter of the cheese mixture (add a little salt if the feta is not very salty). Using a spoon, drizzle some of the beaten egg over the cheese, then cover with another sheet of filo.
Repeat the process three more times: cheese mixture, egg, filo pastry.
Place the final sheet on top and fold in any overhanging edges to seal the pie.
Brush with butter and lightly score the top into square portions.
Bake in a preheated oven at 170°C for approximately 45–60 minutes.
