In a bowl, mix Horio graviera long maturation, cream cheese and milk until fluffy. Add eggs and sugar and mix.
Lay one phyllo, brush with Horio PDO Kalamata olive oil and sprinkle with sugar. Lay another phyllo on top and brush with olive oil and sprinkle with sugar once again. Repeat 3 times, so that 5 phyllo are layered on top of each other.
Cut phyllo into 6 pieces. There should be 6 squares with 5 layers of phyllo each. Place in a cupcake pan with their edges protruding.
We can prepare the filling with layers or by mixing all ingredients together. If choosing layers, place figs, cheese and egg mixture on top.
1 cup dry figs, finely chopped2 cups grated Horio Graviera long maturation½ cup cream cheese or anthotyro½ cup milk½ cup sugar and extra for sprinkling2 eggs10 phyllo pastries, thawedHorio PDO Kalamata olive oil
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