Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Feta cheese Salt pepper to taste
5 tb Butter 7 ea Eggs, lightly beaten
8 tb Flour 3/4 lb Phyllo pastry
2 c Milk, scalded Butter for brushing pastry

Crumble cheese into very small pcs. 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 pepper. Remove
from heat and stir until cool. Add crumbled cheese and mix well.
Add eggs and mix again.

Butter a pan abt. 2 inches smaller than the phyllo sheets. Use a
little more than hale of the phyllo sheets to make th b9ottom 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,
spreating evenly. Cover mixture with the phyllo that extended beyond
pan. Theis will prevent mixture from leaking out. Carefully cut
remaining phyllo to fit pan. Brush each sheet with butter before
placing on pitta. 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 300 F. oven for 45 min. Cut into pcs. and
serve hot.

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