Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Chilopites. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 150 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In the same pot, on medium heat, add the crushed Feta cheese, the thyme, plenty of freshly ground black pepper and the hot pasta water and stir vigorously with a wooden spoon, until creamy. Add another 2 tbsp. olive oil and toss in the pasta.
Mix gently to blend the ingredients together, and remove from the heat.
Serve the pasta hot sprinkled with extra freshly ground black pepper.