Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Feta cheese

  2. 5 tablespoons 75ml Butter

  3. 8 tablespoons 120ml Flour

  4. 2 cups 474ml Milk - scalded Salt and pepper to taste

  5. 7 Eggs - lightly beaten

  6. 3/4 lb 340g / 11oz Phyllo pastry Butter for brushing pastry

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Crumble cheese into very small pieces Melt butter in small pot. Add flour, blend well. Slowly add scalded milk, stirring constantly to make a smooth bechamel sauce. Add a little salt and pepper. Remove from heat and stir until cool. Add crumbled cheese and mix well. Add eggs and mix again. Butter a pan about2 inches smaller than the phyllo sheets. Use a little more than hale of the phyllo sheets to make the bottom layer of the pie. Brush each with melted butter and place it in the pan letting the edges hang over the pan. Pour in the cheese-egg mixture, spreading evenly. Cover mixture with the phyllo that extended beyond pan. This will prevent mixture from leaking out. Carefully cut remaining phyllo to fit pan. Brush each sheet with butter before placing on pita. Brush top with butter and sprinkle with a little water. Score into strips to make cutting the pie easier after it is baked. Bake in a preheated 300F oven for 45 minutes Cut into pieces and serve hot.


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