Tyorpitta (cheese pitta)

6 servings

Ingredients

Quantity Ingredient
1½ pounds Feta cheese
5 tablespoons Butter
8 tablespoons Flour
2 cups Milk, scalded
Salt & pepper to taste
7 eaches Eggs, lightly beaten
¾ pounds Phyllo pastry
Butter for brushing pastry

Directions

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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