3 T. butter
4 T. flour
1 c. milk
½ lb. feta cheese, crumbled
3 oz. Kefalotiri or Gruyere, grated
2 eggs, beaten
1 T. parsely, finely chopped
1/4 t. nutmeg
1/8 t. pepper
1/2 lb. phyllo pastry sheets
1. Melt the 3 T. butter, add flour and stir, When mixture starts to bubble,
remove from heat and gradually stir in milk. Cook, stirring constantly,
until smooth and thickened.
2. Empty sauce into bowl, add cheese, eggs, parsely and seasonings. Mix
3. Melt butter. Carefully cut phyllo into 3 equal portions. Refrigerate
two-thirds until needed and cover the remaining third with a slightly
Remove one sheet of phyllo pastry, place on a flat surface and butter
well. Fold in the long sides towards the middle, making a strip about
2 inches wide; butter again.
Place one tablespoon of cheese mixture in the bottom right-hand corner
of strip and fold over into triangle shape. Continue folding, making sure,
with each fold, that the bottom edge is parallel with the alternate side
edge. Lightly butter finished triangle.
Continue in this manner until all the cheese and/or phyllo sheets are
4. Bake in a 425 degree oven for about 20 minutes or until golden brown.