Serves: 10
250 gr. Phyllo pastry piecrust (16 thin slices)
600 ml. milk
160 gr. Butter
80 gr. Flour
2 yolks of eggs
2 battered eggs
350 gr. Feta cheese in cubes
100 gr. Trimmed Kefalotiri cheese (yellow Greek cheese)
Salt and white pepper
A small pinch of nutmeg
Preparation
Put the milk in a pan and heat.
In a pan heat 60gr of butter until it melts and add 80gr of flour
Before the mixture of the butter and the flour becomes golden, add in the pre-heated milk and batter until it becomes jelly.
Add in the mixture the egg yolks and the battered eggs, the feta cheese, the pepper, the nutmeg and salt as desired.
Melt the remaining 100 gr of butter and baste the bottom and the sides of baking tin.
Place inside the tin the 8 thin slices of phyllo buttered.
Add the mixture of step 4 and cover it with the remaining 8 thin slices of phyllo, again buttered.
Slash in portions and bake in the oven, in 160 C for about 40 minutes.
Chef: Konstantinos Vassalos
source: kerasma
