Tyorpitta (Cheese Pitta)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Feta cheese
5 tablespoons	75ml	Butter
8 tablespoons	120ml	Flour
2 cups	474ml	Milk - scalded
		Salt and pepper to taste
7		Eggs - lightly beaten
3/4 lb	340g / 11oz	Phyllo pastry
		Butter for brushing pastry

Recipe Instructions

Crumble cheese into very small pieces 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 and pepper. Remove from heat and stir until cool. Add crumbled cheese and mix well. Add eggs and mix again.

Butter a pan about2 inches smaller than the phyllo sheets. Use a little more than hale of the phyllo sheets to make the bottom 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, spreading evenly. Cover mixture with the phyllo that extended beyond pan. This will prevent mixture from leaking out.

Carefully cut remaining phyllo to fit pan. Brush each sheet with butter before placing on pita. 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 300F oven for 45 minutes Cut into pieces and serve hot.

Source:
"Flavors Of Greece" by Rosemary Barron

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