Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ pounds (675 g ) feta cheese
- 5 tablespoons butter
- 8 tablespoons flour
- 2 cups (480 ml ) scalded milk
- 7 eggs , lightly beaten
- ¾ pound (330 g) phyllo pastry
- Butter, melted
- Salt to taste
- Pepper to taste
Directions
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 about 2 inches (5 cm) smaller than the phyllo sheets. Use a little more than half 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 300°F (150°C) oven for 45 minutes.
Cut into pieces and serve hot.