Ingredients
500 g filo pastry
100 g butter
# For the filling:
250-300 g feta cheese
250 g cheese
4 eggs
# For the white sauce:
30 g butter
2 cup milk
1 tbsp flour
pinch nutmeg
pinch of salt
Photo added on
Photo author
Aliana
Method
In tray spread half of the sheet, as in every two sheets brushed with melted butter. Flour lightly fry in the butter, pour the milk. Allow to simmer for 3-4 minutes. Pour in the beaten eggs, flavored with nutmeg, add salt. The mixture is poured into the crumbled feta cheese and grated cheese. Distributed on sheet in the tray. Top line up other sheet, as in two brushed with melted butter. Last crust smeared and her make several incisions. Bake in a preheated 180 C oven, about 25 minutes.
Containers:
Difficulty
Average
Tested
1 user
Source
Vol.What's cooking in Europe
Comments
It is this delicious pie!
I made the recipe before 3 days, I kept everything. Only peel me were fine as baklava, because those who had been to a very thick. I am not clear whether this is due, but the pie became very greasy! Appeal to all, but the consensus was that just natatrva of fat. Will definitely make it again, but this time with a thick peel and without cheese - I had the feeling that it just bulvalno dripping fat ... Incidentally, when cold, was not felt so much. Overall - delicious recipe, but to be completely in our taste, I'd changed little :)
Only cheese has received greasy. Instead of cheese put kefalotiri which is solid and scraped. such is solid white cheese, Greeks enjoy it much, put it in beshemela in flooding of moussaka. Because I ate and makes the pie in front of me and I share. I think that only cheese will be better, in the absence nakefalotiri.
Flower, I know that cheese in texture is like a little parmesan, right? I'll see him tomorrow to buy me buy the Greek shop. I will report back how it was received :)
Tochno so like ,, parmezanv moment I of Cyprus and is slightly different is just as much hard salty white cheese. Here the Greeks do with a little Parmesan cheese and taste due to the lack of the original. We Bulgarians living in Greece and can share how exactly and how they do it, I do not like or was not made properly, prefer Bulgarian pie.