Cut the ham, Gouda and mozzarella into small pieces and mix. Add the feta cut into cubes and mix again.

Grease a round bundt tin with butter and cover with the pastry sheets so that they cover the bottom and walls of the pan and extend over the edge of the pan. While covering the tin, continue to grease each pastry sheet with melted butter.

Add the filling and cover with two pastry sheets. Repeat the process up to three times to get 3–4 layers of filling. Cover the top with a pastry sheet and fold in the pastry extending over the edge.

In a bowl beat the eggs, then add the milk and yoghurt and continue beating, incorporating all ingredients. Season with salt and pepper. Puncture the top of the pie a few times with a knife and pour the prepared mixture over the pie. Bake the pie at 160 to 170°C for about 1 hour. Allow to cool slightly before serving.

Recipe is from PP cook book Smells like home, contributed by Dina Oleinic, Romania.