375g phyllo dough sheets
130g butter, melted 
350ml soda water 
2 cups of feta cheese 
2 cups of ricotta 
3 eggs 
½ cup of milk or yogurt

Directions

Take your phyllo dough sheets out of the fridge at least 2 hours before use to bring it up to room temperature.

You will need a rectangular tray or a large round tin for this recipe. Preheat your oven to 175°C fan forced. 

Melt the butter. Butter your baking tray. 

Open the phyllo flat on the working bench and cover with a damp tea towel. 

Crumble your feta into a bowl. Add the ricotta and using your hand mix and blend thoroughly.

Add the eggs and cracked pepper. Finally add the milk or yogurt. 

Butter & stack 2 sheets of phyllo one on top of the other. Use a spoon to sprinkle a generous amount of mixture onto the Fillo.

Start folding the pastry from the shorter end into a fan. Don’t worry if you get some tears or breaks. Line it up in the tray. 

Repeat this process until all of the mixture has been used or the tray is full. If you have any phyllo sheets left, butter it and ruffle it on top of the phyllo.

Butter the top. Then pour over soda water and allow to rest for 5 minutes before baking. 

Bake in preheated oven for 45-60 minutes or until golden brown.