Description
I have seen many versions of this recipe. This is my mother-in-law’s, and she is a great cook.
Ingredients
- 6 tablespoons butter
- ½ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1 pinch nutmeg
- 1 pound feta cheese
- 3 ounces grated Greek Kefalotiri cheese
- 4 eggs, beaten
- ¼ cup chopped fresh parsley
- ¾ pound phyllo dough, thawed
- ¾ cup melted butter for brushing
Instructions
- Melt 6 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour until smooth and cook
- stirring constantly
- for 2 minutes. Gradually pour in milk
- stirring constantly with a whisk or wooden spoon. Add salt and nutmeg
- stirring occasionally
- until white sauce is bubbly and thickened
- 5 to 10 minutes.
- Mash feta cheese in a large bowl with a fork; stir in beaten eggs
- grated kefalotiri
- and parsley. Pour in hot white sauce and mix well.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9×13-inch baking dish with melted butter.
- Line the prepared baking dish with a sheet of phyllo dough and brush it with melted butter; keep remaining phyllo sheets covered with plastic wrap while you work. Repeat with 1/2 of the phyllo sheets
- brushing each sheet with butter
- and letting them come up the sides of the baking dish. Pour in cheese filling.
- Lay remaining pastry sheets on top of filling
- brushing each with butter. Brush the top of the last sheet with butter
- then use a sharp knife to score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
- Bake in the preheated oven until pastry is golden brown and crisp
- about 45 minutes. Let stand for 5 minutes
- then cut into squares and serve hot.
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 15