Ingredients
500 g filo pastry sheets
250 g feta cheese
3-4 tbsp semolina
500 ml milk
125 g butter or margarine
3 eggs
Method
Corey divided into two. Milk boil and pour it into semolina, pre-mixed with separate cold milk. Cold boiled thick porridge mixed with crumbled feta cheese and 2 eggs. In a greased pan put half of phyllo, each sheet is sprinkled with melted butter. Pour the cream over the peel, cover with the other half sheet, also dusted with butter. Spread top with beaten egg, sprinkle with melted butter and bake in a moderate oven.
Containers:
Difficulty
Average
Tested
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