Preparation of the Rag Pie with Phyllo Dough

• Melt the butter in a double boiler in a small casserole, then remove from the heat. Take a non-stick square pan 8×8 inches.

• Cover the entire pan with phyllo dough sheets (whole, NOT torn) letting them hang over the edges (see photo above) to close the filling later. Then pour 1 tablespoon of melted butter over the whole phyllo sheets and brush them all.

  

• Tear and crumple a third of the remaining phyllo sheets and let them fall randomly into the pan (see photo above).  

  

• Crumble half of the feta over the torn phyllo dough rags, sprinkle with 1 teaspoon of Parmesan and a little less than 1/2 teaspoon of fresh thyme leaves (or 1/4 teaspoon of dried thyme) and pour a third of the remaining melted butter on top (see photo above).

  

• Make another layer of phyllo dough rags (also torn into larger pieces), feta, Parmesan.

• Cover the filling with whole phyllo sheets (slightly crumpled) and fold the edges of the phyllo dough hanging from the pan, inward. Pour all the remaining butter over the phyllo dough, brushing the surface well.

• Beat the eggs and milk with a pinch of salt thoroughly with a hand whisk.  

• Take a sharp knife and make two horizontal and two vertical cuts on the pie from one edge to the other of the pan, obtaining 9 sections. This operation is IMPORTANT to allow the egg and milk mixture to penetrate well inside the pie.

• Pour the egg and milk mixture over the pie. Sprinkle the egg and milk mixture with thyme and sesame seeds. Leave to rest for at least 30 minutes in a cool place before baking.

  

• Preheat the oven to 392°F/356°F and bake the pie for about 30 minutes (depending on your oven). The pie will be ready when the surface is puffed up and golden brown.

• Let the rag pie rest for 10 minutes, then pour 1/2 tablespoons of honey over the surface, covering it well. Cut the pie into squares (trying to score the edges without pressing the filling too much). It’s good both hot and cold.

  

• Serve the rag pie directly in the pan, accompanied by a small bowl filled with honey, each person can use it on their portion according to taste. It keeps for a couple of days in the fridge.

  

• Leftovers can also be frozen, tightly wrapped in a double layer of cling film for up to 1 month. Defrost the leftovers overnight in the fridge and then reheat them in a COLD oven (see Notes below).