Phyllo cake with feta: light and tasty!

INGREDIENTS
15ml (1 tbsp) of vegetable oil
120ml (1/2 cup) of sparkling water

420g of feta cheese
5 beaten eggs
360g (1 1/4 cups) of greek yogurt
170ml (3/4 cup) of milk
130ml (1/2 cup) of vegetable oil
130g (1 1/2 cups) of parmesan cheese
5 cloves of garlic, minced
12g (2 tsp) of salt
16g (1 tbsp) of baking powder
400g of phyllo pastry

1 egg

Sesame seeds

METHOD
1. In a small bowl add the oil and sparkling water and mix to combine. Set aside.
2. In a mixing bowl add the feta cheese and press it with the help of the fork. Add the eggs, greek yogurt, milk, oil, parmesan, garlic, salt, and baking powder and mix to combine.
3. Layer two pieces of phyllo dough to the bottom, covering the top to bottom and the other from side to side. Brush with some water/oil on the base.
4. Dip the phyllo sheets into the prepared mixture and let it soak well. Transfer to the baking dish to cover all sides. Repeat the process arranging one more layer (18 soaked sheets in total). Spread a couple of spoons of the mixture on top and level it up.
5. Close the cake on all sides and add one more phyllo sheet on top to cover the whole cake. Brush with water/oil.
6. Mix the rest of the mixture with the egg in a small bowl and pour on top of the cake. Level it well.
7. Sprinkle the cake with the sesame seeds and transfer to the oven. Bake at 180°C/360°F for 40 minutes.
8. After baking, cut the cake into squares and serve.
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