A great combination of delicious fresh cheese, the sweetness of sultanas and the crunch of filo and pistachios. A delicious spring treat, perfect for picnics too!
If your filo pastry sheets are large, can cut or fold them over.
If you want to use ricotta instead of mizithra, reduce by 75g and replace with a grated hard or crumbled soft goat cheese to up the flavour.
Ingredients (serves 6-8)
- 5 sheets of filo pastry
- 275g mizithra cheese
- 75g double cream
- 50g sultanas
- 50g pistachio nuts
- 50g caster sugar
- 3 eggs
- 50g butter, melted
To serve
- Icing sugar
Method
Preheat the oven to 1800C.
With a brush and using the melted butter, grease a round oven proof dish of 25cm diameter and 4-5cm deep.
Place one sheet of filo on the bottom. Drizzle with some of the melted butter and add the remaining sheets. You just want to make a casing for the filling that is sturdy enough but not too thick. I would not use more than 7 layers of filo. Use serrated scissors or a sharp knife to cut the excess filo around the rim of the dish.
In a bowl, using an electric mixer, beat the eggs, cream and sugar for a minute or so. Add the mizithra and whizz it to break it up completely. Last, add the sultanas and pistachios and mix with a spatula.
Transfer the mizithra mix into the dish and bake in the oven for 50-60 minutes until the filo looks crispy and the top of the tart is golden.
The tart is delicious hot dusted with a little sugar but can be eaten cold also. It will keep in the fridge for 2-3 days.