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Tiropita
Cheese Pastry Pie
6 TBS butter
1/2 C flour
2 C milk
1 tsp. salt
1 pinch nutmeg
1 LB Feta cheese
3 oz. Kefalotyri cheese, grated
4 eggs, beaten
1/4 C fresh parsley, chopped
3/4 LB Phyllo dough, thawed (or prepare homemade)
3/4 C melted butter (for glaze)
Preheat oven to 350-degrees F. Melt six tablespoons butter over medium-low heat in small saucepan; whisk in the flour until smooth. Stirring constantly, cook for about two minutes. Gradually pour in milk, stirring constantly with whisk. Add salt and nutmeg, stirring occasionally, until mixture is bubbly and thick, about five to ten minutes. In a bowl, mash Feta cheese with a fork; stir in grated Kefalotyri, beaten eggs and chopped parsley. Pour in white sauce and mix well. Butter a baking dish; line with a sheet of phyllo dough and brush with melted butter. Repeat with half of the phyllo sheets, brushing each sheet with butter. Pour in cheese filling. Arrange remaining phyllo sheets on top of filling, brushing each one with butter. Score the top sheets into strips about three-inches wide from one side of the dish to the other. Bake until the pastry is crisp and golden brown in color, about forty-five minutes. Let stand for five minutes. Cut into rounds or squares and serve.
*Tiropita image (C) Tanya Bakogiannis (2011). Used under the Creative Commons Attribution 3.0 Unported license, a freely licensed media file repository.
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