Crispy and juicy with 4 types of cheese
Remove the seeds from the tomatoes and chop them finely
Finely chop the onion and pepper
Saute the onion in hot oil, gradually add the pepper, garlic, tomato puree, sauce, ketchup, chopped tomato, all spices, salt and pepper and half a glass of water. Boil until you have a rich sauce.
Finely chop and place in a bowl the cheeses and ham, the grated mizithra (or paremsan), the chopped spring onion, the eggs and the black pepper and mix.
Preheat the oven at 180 degrees Celcius without the fan.
Place two sheets from the filo pastry in a greased pan and brush olive oil on them.
Add a little filling and sauce
Place a sheet on top and oil it.
Spread the rest of the filling and sauce and cover with two leaves which you greased.
Score the pieces
Bake for 1 hour and 10 minutes on the bottom shelf. 30 minutes before it is ready, take it out and score the pieces all the way down so that it cooks better.
6 sheets of filo pastry
Olive oil to brush
For the filling:
400 g grated cheese mix of your choice
150 g cooked smoked ham
1 spring onion
For the sauce:
350 g fresh tomatoes
30 g ketchup
150 g strained tomatoes
1 tablespoon tomato puree
200 g onions, finely chopped
1 red bell pepper, finely diced
1 tsp. each oregano, thyme, sweet paprika powder
½ tsp black pepper
½ tsp chili flakes (optional)
2-3 cloves of garlic finely chopped
½ glass of water