Ingredients:

6 sheets phyllota phyllo of "To Plastiri" brand

500g chilopites of "To Plastiri" brand

500g grated feta cheese

100g grated graviera cheese

4 eggs

half a pot strained yoghurt

1 cup milk

100g melted butter

2 tablespoons oil

1 tablespoon salt

half a teaspoon pepper

Cooking:

We boil the "Plastiri" chilopites in salted water for about 2 minutes. We strain the chilopites and keep their water in half a cup. We mix the eggs , oil, yoghurt, milk, cheeses, salt and pepper in a bowl. We oil the baking tray. We soak the first sheet of phyllo in water to make it softer and then we spread it out and drizzle it with melted butter. We repeat the same with the other two sheets of phyllo. We place 3 sheets at the bottom, then the filling and then 3 sheets on top. W lay out the chilopites on the three sheets on top. Then, we add our blend for the filling, along with the water we kept in the cup. Finally, we cover the other 3 sheets of phyllo, after having first soaked them in water and spread butter on them. We pour some oil and water on top and we carve the pie. We bake the pie at 180C for about 30 minutes.