I enjoy Sunday morning simple baking. The aromas of the baking along with fresh cup of coffee or the popping of prosecco brings a festive yet cozy feeling in your home. This whimsical ribboned cheese pie is fun twist in making as a bread loaf. While we live in a digital age, I still love my Sunday NYT newspaper, cup of coffee, a slice of cheese pie maybe followed with a glass of prosecco. This dish is a wonderful combination of flaky, golden filo dough with a gooey, herby mozzarella filling. The bread pan shape makes it easy to slice and serve in individual portions. 

Ingredients:

• 6-8 sheets of filo dough, cut into strips
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup grated Parmesan cheese (optional for extra flavor)
• 2 tablespoons olive oil or melted butter (for brushing filo dough)
• Salt and pepper to taste
• 1 egg 
• 1 tablespoon sesame seeds or poppy seeds 

Instructions:

Preheat your oven to 375°F 

• If you’re using frozen filo dough, thaw it according to package instructions.
• Lay the filo sheets flat and cut them into strips (about 1-2 inches wide). You can make the strips longer or shorter, depending on the size of your bread pan.

2. Make the Filling:
   • In a bowl, combine the shredded mozzarella, chopped fresh parsley, and Parmesan cheese (if using). Season with salt and pepper to taste.
3. Assemble the Dish in the Bread Pan:
   • Brush the inside of a non-stick bread pan with olive oil or melted butter to prevent sticking.
   • Take one strip of filo dough and brush it lightly with olive oil or melted butter.
   • Layer the filo strips into the pan in a criss-cross pattern, allowing the strips to hang over the edges of the pan. You can also rotate the filo strips to create a ribbon-like effect as you build the layers.
   • Sprinkle some of the mozzarella and parsley filling onto the filo layers.
   • Repeat the process: layer filo strips, brush with oil, and add filling until all the ingredients are used up. Make sure to end with a layer of filo dough on top.
   • Fold any overhanging filo dough back into the pan, pressing it gently to form a secure top layer.
4. Brush and Garnish:
   • If using, whisk the egg and brush it over the top layer of filo dough to give it a golden, glossy finish.
   • Sprinkle sesame seeds or poppy seeds over the top for extra texture and flavor.
5. Bake:
   • Place the bread pan in the preheated oven and bake for 30-40 minutes, or until the filo dough is golden brown and crispy, and the cheese has melted inside.
6. Serve:
   • Let it cool for a few minutes before slicing into it.