Cheesy Garlic Crinkle Pie

Pastry

• 1 pack filo pastry
• 1/4 cup olive oil
• 4 garlic cloves, crushed
• 1 tsp dried herbs (oregano used here)
• Pinch of salt & pepper
• 1 wedge Jarlsberg cheese (190 g), grated
• Fresh rosemary

Custard

• 1 large egg (or 2 small eggs)
• 150 ml full-fat milk
• Salt and pepper
• 2 garlic cloves, crushed

Directions

• Preheat oven to 180°C. Add olive oil to the bottom of a tart dish or round cake tin.
• Mix the 1/4 cup olive oil with crushed garlic, oregano, salt and pepper.
• Fan-fold each filo sheet (double up sheets if thin, like baklava pastry). Twist the first into a rose shape and spread the others around it, each starting where the last finished. TIP: cover the unused pastry with a tea towel so it does not dry out.
• Once the tart case is filled, brush the olive oil mixture all over and into the sides so it is fully coated. Bake for 13-15 minutes until golden.
• While it bakes, grate the cheese and whisk the custard ingredients together.
• Sprinkle the cheese over the par-baked pastry, pour the custard over, top with fresh rosemary, and bake a further 30-35 minutes on a middle-to-low shelf.
• Cool for 5-10 minutes. Enjoy hot or cold.

A crinkled filo pie that eats like focaccia in flavour and texture. From Dee (Food for everyone) on Instagram.