Ingredients:

• 300g filo pastry
• 100g Benna Unsalted Butter
• 300g Benna Ġbejniet Sagħtar u Kosbor (crumbled)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons fresh rosemary leaves (or 1 teaspoon dried)
• 2 tablespoons grated Parmesan cheese
• 2 dried figs (optional) (chopped)
• 2 eggs
• 1 tablespoon Maltese honey
• 1 tablespoon sesame seeds

Method:

1. In a small saucepan melt the butter and then remove from the heat
2. Using a pastry brush, grease a 20m square dish with some of the melted butter
3. Start by putting 3 layers of filo in the square dish, making sure they come up the sides. Pour 1 tablespoon of melted butter over the first few pastry layers
4. Tear one third of the other filo sheets and scrunch them using your hands. Drop the scrunched sheets in the tin. Add half of the crumbled cheeselets together with 1 tablespoon of Parmesan cheese, some chopped figs, half teaspoon thyme, half teaspoon rosemary and pour over some more melted butter. Repeat this until you almost used all the melted butter, figs, cheeselets, Parmesan cheese and herbs. For the final layer, fill the dish tightly by using larger pieces of scrunched filo sheets to serve as a lid
5. Fold the overhanging filo edges and drizzle the remaining melted butter on top. Using a very sharp knife (important it is very sharp), make two cuts down and two cuts across the layered pie, from edge to edge
6. Whisk the eggs and the milk together. Pour this liquid over the layered pie. Sprinkle some more thyme, rosemary, and some sesame seeds. Leave it to refrigerate for an hour.
7. Heat the oven to 200°C/Gas Mark 6/180°C fan oven. Bake the layered pie for 30 minutes or until it is all golden and puffed.
8. Cut the layered pie into square-shaped slabs and drizzle it with some honey – not too much.