In a large bowl mix the cream with the eggs and stir them well.

Grate the gruyere. Cut the feta in cubes and squeeze them with a fork. Put the cheeses in the large bowl with the stirred cream/eggs.

Add pepper, oregano and garlic. Feel free to add any spices you like, e.g. thyme. Stir gently so that the ingredients mix nicely in the bowl.

Grease the baking pan with oil. "Fillo" pastry usually comes in rectangular shape, so I used a medium sized baking pan and cut the pieces in two to fit.

Add one by one the "fillo" pastries adding a bit of olive oil with a brush in between them. (you can also add melted butter instead, but olive oil makes it lighter I think).

Fill in the mix and add another 5 "fillo" pieces on top. Close it on the sides as good as possible.

Bake in a pre-heated oven (200°C) for 30-35'.

Serve in small pieces after 15' and accompany ideally with tomato salad!