Prepare the cheeses by grating first the feta and melting the mizithra (ricotta cheese). Put them in a deep bowl, add the gruyere, cream cheese and mix well.
In a bowl, beat the eggs a little until they become fluffy.
Add them to the cheese mixture and finally the pepper. Mix all the ingredients well.
Brush with butter a pyrex or baking pan.
Place the first drained crust sheet. Brush it with butter and place two more sheets on top, buttering everything and making sure there are leftover edges so that I can then "seal" the pie. I trim off the excess leaves beyond the rims of the pie plate.
Add half of the cheese filling and spread it evenly all over.
Lay three sheets of buttered bread on top and spread the rest of the filling on top.
Cover it with four sheets of crust placed straight on top of it, buttered up and down. Push the excess sheets around the perimeter inward over the ones covering the bottom.
Butter the surface and the top of the finished dough and lightly score it with a knife into portions.
Bake in a preheated oven at 180*C (356°F) for an hour and a quarter until the leaves are golden brown.
Remove from the oven, let it cool for ten minutes and cut into pieces.
Serve immediately.
