Halloumi Strudel (Tiropita Me Fillo Baklava)

For the halloumi strudel, first grate halloumi and mix with half of the mint. Melt butter over low heat and grease the bottom of the baking tray with it. Take a filo pastry sheet, brush with melted butter and place on the tray. Do the same with half of the filo pastry sheets and place one on top of the other on the tray.

Spread the grated halloumi with mint on the filo pastry sheets. Butter remaining filo pastry sheets and place on top of halloumi topping. Cut the halloumi strudel into 24 pieces.

Whisk milk with eggs and remaining mint, pour over halloumi strudel.

Bake in the oven at 160 °C convection oven (180 °C top and bottom heat) for about 60 minutes until golden brown. Serve the halloumi strudel still hot or lukewarm.

Preparation Tip:

Halloumi strudel is a very special cake, for which the halloumi is used in an unconventional way. The result: a salty version of baklava! The dough is good to prepare a day before baking and store in the refrigerator.

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