Ingredients
125mL (½ cup) Ashgrove Full Cream milk
2 eggs
¼ cup leftover herbs (eg. parsley, mint, dill, thyme, basil, etc.), finely chopped
15 sheets filo pastry
75g Ashgrove Farmhouse Butter, melted
1 cup leftover soft cheese (such as Fetta or Havarti), crumbled or chopped
1 cup leftover hard cheese (such as Lancashire, Double Gloucester or Cheddar), coarsely grated
2 tsp sesame seeds

Method
1. Preheat oven to 200°C (180°C fan forced). Grease a 5cm-deep, 16 x 22cm baking dish.

2. Whisk the milk, eggs and herbs together in a jug. Place a sheet of filo on a clean work surface and brush with melted butter. Place sheet lengthways in the base of the prepared pan, allowing the two long sides to overhang. Top with another sheet of buttered filo, laying sheet in the opposite direction (across the dish). Place 1 more sheet of buttered filo lengthways in the dish.

3. Combine the soft and hard cheeses together in a bowl. Sprinkle base with one-third of the combined cheese. Loosely tear 3 sheets of filo in half. Arrange on top of cheese. Brush with melted butter. Sprinkle with half of the remaining cheese. Tear 3 more sheets of filo in half and place on top. Brush with melted butter. Sprinkle with remaining cheese. Loosely tear 3 sheets of filo. Place on top. Pour over egg mixture. Scrunch and fold overhanging filo. Scrunch remaining 3 filo sheets. Arrange on top to cover. Brush with remaining melted butter. Sprinkle with sesame seeds. Season.

4. Bake for 25 minutes or until golden and crisp. Stand for 5 minutes. Slice into squares to serve.