This is my adaptation of the cheese pies Balkan women prepare whenever they fire the wood ovens. They are easy and fast to make. The thin, crackerlike cheese pastry is called tis tembelas ("lazy woman's pie") in Epirus, at the northwestern edge of Greece, no doubt because it is not a proper pie with several sheets of phyllo and stuffing; often it is a simple batter of flour, eggs, crumbled feta, and milk, spread on a sheet pan and browned instantly to crispy perfection in a blazing-hot wood-fired oven. My version, even the one with commercial frozen phyllo - which I rarely use - is extremely simple and highly addictive! A handful of roasted vegetables or wilted greens is sometimes added, if you are feeling ambitious. Serve as a main course with soup, or accompany with a large salad of steamed or fresh vegetables. Cut into bite-size pieces and serve as finger food.
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