Salty pie a la "galaktoboureko"

Preparation steps

• Wash the onion and finely chop. Wash the parsley, dry it and chop it finely. Feta cheese, which is not very greasy (because it will melt during baking), crumble into small pieces. I used pressed cottage cheese, which is not greasy at all and is not salty. Mix the greens with the cheese and set aside.
• Prepare a mold that is used for tarts, which means that it has a bottom that can be removed (because that way it will be easier to take the whole pie out of the mold) and if you don't have one, use a 25cm diameter baking tray (I used 22.5cm because I didn't have a bigger one) 5 thin crusts and line the bottom and sides of the mold with them, by lightly coating each crust with melted butter, if necessary, you can also tear the crust, but it is important to have a crust wall around the mold. Take 5 crusts and fold them on the longer side like an accordion about 4 cm wide and stack them on top of each other until you are done with all the crusts. Take one stacked crust and start from the middle and wrap it in a circle, but leave a little space between the wraps because you will put the mass of cheese there later. Continue with the other crusts as when you make a homemade pie from drawn crusts, where one end ended, continue with the next crust. When you have finished "rolling" the empty crusts, sprinkle over the crusts with a brush with the rest of the butter, push a little and between the folded crusts, slightly fix the crusts with your fingers to have space between, bake in a preheated oven at 175 ° for about 15 minutes just to brown the crusts , but not to burn, because you will still bake them with the stuffing. Take out the baked crusts and push a mass of cheese and greens in between, but be very careful not to break the crusts, because the baked ones are quite fragile, help yourself with a small spoon and your fingers to do that. Whisk the eggs, add milk, sour cream, salt and pepper to your taste and pour a little with a small ladle all over the pie and between the crusts, but slowly so that the crusts have time to absorb all the liquid. In the end, I poured a spoon over it very slowly so that the liquid would enter between the wrinkled crusts. Return the pie and bake for another 25 to 30 minutes or until you see that the topping is baked. Take the pie out and let it cool so you can hold the mold. Hold the bottom with your hand from below and slowly remove the hoop, with a spatula, if necessary, separate the pie from the bottom and transfer it to a wire to cool the pie even more. Serve it with yogurt or sour milk and it is great as an appetizer for your guests (when the weather is better and you can hang out)
• In the original recipe, greens were used; 5g parsley, 5 g mint and 5 g marjoram, I did not like this combination so I used only parsley and spring onions
• The pie prepared in this way reminds me of a flower Pleasant !!!!