| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Cheese/eggs, Main dish, Greek |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Feta cheese |
| 5 |
tb |
Butter |
| 8 |
tb |
Flour |
| 2 |
c |
Milk, scalded |
|
|
Salt & pepper to taste |
| 7 |
|
Eggs, lightly beaten |
| 3/4 |
lb |
Phyllo pastry |
|
|
Butter for brushing pastry |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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