125gmozzarella, slicedextra for topping the filling
For the chilli-honey drizzle:
1large red chillifinely chopped
Pre-heat the oven to 160°C/320°F fan.
To make the filling:
In a large bowl, combine all the ingredients for the filling and mix well until you have a thick, pasty mixture. Lumps of cheese are fine.
200 g feta, crumbled, 250 g gouda or mild cheddar, grated, 125 g mozzarella, cut into chunks, 180 g cream cheese, 150 g sweetcorn, 2 tbsp chopped flat-leaf parsley, 1 tsp fresh thyme, 1 1/2 tbsp self-raising flour, 1/2 tsp ground black pepper, 100 ml whole milk
To assemble the pie:
Mix together the olive oil and melted butter. Brush the frying pan with the olive oil mixture. Place a sheet of filo pastry into the pan, press it into the corners of the pan and brush liberally with more of the olive oil mixture. Top with another sheet of pastry and repeat until you have 6 layers in total. Be sure to brush the pastry that hangs over the edge of the pan too.
250 g filo pastry, 75 g salted butter, 75 ml extra-virgin olive oil
Place the cheese filling into the pie. Top with mozzarella slices.
125 g mozzarella, sliced
Cover with another sheet of pastry and again, brush with butter and olive oil. Repeat until you have three layers of pastry on top.
Scrunch the sides up and over the edges of the pie so it's ruffled all around.
Brush another two sheets of pastry with butter and olive oil, scrunch up and place to cover the centre portion of the pie.
Finally, brush with the remaining butter and olive oil and sprinkle over the nigella seeds.
2 tsp nigella seeds
Bake the pie in the pre-heated oven for 35-40 minutes. It's ready when it's golden all over.
Mix together the honey and chopped chilli. Drizzle this all over the warm pie. Allow the pie to sit at room temperature for 20-30 minutes before cutting. Harsh, I know!