Preheat the oven to 180°C, air circulation, rack in the middle.

We make the filling by combining the kefalotyri with the feta and the whisked egg. Keep aside.

Open the pastry sheet on a clean surface and cut each one in half.

Divide the mixture and place on the cut pastry sheets creating a flat spread of about 5cm width from one end to the other with 1cm margin at left and right.

Brush with the egg wash the lower part of the cut dough sheet and fold the upper part towards the mixture and then the lower part, pressing gently to seal.

Take an oven-proof baking sheet and add the pies, brush them with the egg wash and bake for 22-25’ until golden browned. Set aside to cool slightly before serving.