Spiral-Shaped Greek Cheese Pie

Special cheese pie in a spiral shape (twisted or snail) with a thin crust sheet, feta cheese, cheddar, soft strained ricotta, dill and mint. I called it spring because of the herbs that give it flavor and great taste. Enjoy the as main dish combined with a light green salad, to alleviate the high fat taste of mizithra (or ricotta) cheese pie. Also, I suggest you enjoy it with a sturdy spoon of honey onto the hot pie.
Yours!

work: 40′

time: 1h:40′

easy:

Ingredients (~10 servings) 700g (1.5 lbs) phyllo pastry sheets (16 phyllo) 200g (7.1 oz) butter for phyllo 500g (1.1 lbs) feta cheese 450g (15.9 oz) mizithra (or ricotta) 250g (8.8 oz) cheddar cheese 4 eggs 4 tbsp chopped dill 2 tbsp fresh or dried spearmint 2 tbsp yoghurt	In large bowl, put the feta cheese and crumble it, with a fork, in thick detritus. Add the grated cheddar cheese and mizithra. Mix. At the same time melt the butter and finely chop the dill.	In the bowl of cheese, add the eggs, dill and mint.
Sprinkle with pepper and mix well. Add the yogurt.	On the work bench spread the phyllo pastry sheets perpendicular to us and sprinkle the first with butter. Put 3-4 tablespoons of the filling on the edge of the short side.	Lift 2 cards together and roll gently in the opposite direction.
Shape a coil and place in the center of a buttered oven dish with Ø34 cm (Ø1 ft).	Continue the same procedure. Each phyllo will be wrapped around the former, into a spiral. Do not squeeze.	Butter the surface and bake in preheated oven on the lower rack, at 180℃ (356℉, Gas:4.2) in air for 50'-60′.

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Author Zambia G. Sifaki