Old Rag Pie

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Old rag pie is not the most glamorous name for something which, while being incredibly simple to make, will have you, and anyone who eats it, in raptures. The name is the english translation for the greek patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. (recipe courtesy simply nigella)

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Steps

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Equipment: 8-inch square cake tin.

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Melt the butter in a small saucepan , then take it off the heat.

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Line your cake tin with a layer of filo , making sure it comes up the sides.

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You will need to use more than one sheet.

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Then pour 1 tablespoon of melted butter over the pastry.

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Using one third of the remaining filo sheets , tear and scrunch the sheets up and drop them loosely in the tin.

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Then crumble in half the feta , sprinkle with 1 teaspoon of parmesan and just under teaspoon of thyme leaves and pour a third of the remaining melted butter over the top.

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Repeat , so that you use up all but a little of the butter and a small amount of thyme.

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For the last layer , you can use larger pieces of filo rags , filling the tin a little more tightly , but still scrunching them.

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Fold the edges of overhanging filo over themselves , and pour the remaining butter on top.

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Using the sharp point of a knife , make 2 cuts down and 2 cuts across into the filo-packed tin , from edge to edge to cre.

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Ingredients

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unsalted butter, phyllo pastry, feta cheese, parmesan cheese, fresh thyme leaves, eggs, full-fat milk, sesame seeds, honey