Crumble the anari and feta cheese with your hands into a large bowl. Add the kefalotyri and Gouda.

Season with the oregano, mint and black pepper, and mix well.

In a separate bowl, lightly whisk the eggs. Add the yogurt and milk and whisk until well combined.

Pour the egg mixture over the cheeses and mix thoroughly. Set aside while preparing the pastry.

Melt the butter over low heat. Using a pastry brush, grease the base and sides of a 26 cm round springform cake tin.

Preheat the oven to 175°C (fan).

Place one pastry sheet in the tin and drizzle with a little melted butter. Continue with four more pastry sheets, arranging them in a star-like pattern and drizzling each one with butter.

Take the remaining pastry sheets and roll them into a log. Cut the roll into 1 cm strips and gently separate them with your hands to create ribbon-like pieces.

Add two-thirds of the pastry ribbons to the cheese mixture and mix well. Pour the mixture into the prepared tin.

Fold the overhanging pastry upwards to create the sides of the pie.

Drizzle the remaining pastry ribbons with melted butter and arrange them over the top of the cheese filling.

Bake for 60–70 minutes. If the pastry starts to brown too quickly, loosely cover the pie with aluminium foil.

Allow the patsavouropita to cool for 30 minutes before slicing and serving.