HERB AND CHEESE LAYERED PIE

Pour warm milk into a bowl, add the yeast, sugar, and eggs (reserving one egg yolk in a separate small bowl). Stir to combine, then pour in the vegetable oil. Gradually add the pre-sifted flour and salt, and knead into a dough. You can use a stand mixer, a bread machine, or simply knead by hand. The dough should turn out soft and non-sticky. Place the dough in a bowl, cover with a kitchen towel, and let rest for half an hour. It doesn't need to double significantly in size; the goal is just to let the yeast activate.

While the dough is resting, prepare the filling. Coarsely grate the cheese, finely chop the herbs, and mix them together with the grated cheese.

Divide the dough into four equal pieces, and roll each piece out into a thin sheet about 1-1.5 mm thick. Brush the dough sheet with softened butter, and evenly top with the cheese and herb mixture.

Place a second dough sheet right on top of the first and repeat the process. Do the same for the third and fourth sheets. Once all the cheese has been used up, fold the fourth sheet into an envelope shape, then fold the third sheet over the fourth, and continue this process until you wrap it all up with the very first sheet. This creates a layered square parcel. Cover it with a towel and let it rest for about ten minutes.

Now, being careful not to tear the delicate layers, gently roll the pastry out with a rolling pin until it is slightly larger and about an inch and a half (or about 1.5 cm) thick. Transfer the prepared pie onto a baking sheet lined with parchment paper, and brush the top surface with the reserved egg yolk. You can sprinkle some sesame seeds on top if desired.