*  Exported from  MasterCook  *

                       Tyorpitta (Cheese Pita)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese/eggs                      Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Feta cheese
   5       tb           Butter
   8       tb           Flour
   2       c            Milk -- scalded
                        Salt & pepper -- to taste
   7                    Eggs -- lightly beaten
     3/4   lb           Phyllo pastry
                        Butter -- for brushing pastry

  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 & pepper. Remove
  from heat and stir until cool. Add crumbled cheese and mix well.
  Add eggs and mix again.
  
  Butter a pan about 2" smaller than the phyllo sheets. Use a little
  more than half of the phyllo sheets to make th 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,
  spreating 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 pitta. 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 300°F oven for 45 minutes.
  Cut into pieces and serve hot.
 

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