Efrat's Notebook

Feta Phyllo Pie Draft

Buttery layers of phyllo with a feta and white-sauce filling, which I cut into squares and serve after a short rest.

  • Prep40 min
  • Cook40 min
  • Rest20 min
  • Total1 hr 40 min
  • KashrutDairy

What you need

Amount:×1

How I make it

Filling

  1. Preheat the oven to 350°F (180°C). Butter a 10x14-inch (25x35 cm) rectangular pan.

  2. Melt 3½ tbsp (50 g) of the butter in a medium saucepan, add the flour and stir well.

  3. Gradually add the milk while stirring and cook until the sauce is very thick.

  4. Remove from the heat and season with salt and pepper.

  5. Crumble the feta into the hot sauce and stir until it melts.

  6. Add the eggs one at a time, mixing well after each.

Assembly and baking

  1. Melt the remaining butter.

  2. Lay a phyllo sheet in the bottom of the pan, brush with melted butter and top with another sheet. Continue until you have 6 sheets.

  3. Spread a quarter of the cheese mixture over the sixth sheet.

  4. Add another sheet, brush with butter and spread another quarter of the cheese mixture. Repeat twice more.

  5. Finish with 6 buttered phyllo sheets stacked on top, as at the start.

  6. With a sharp knife, score the top into 2-inch (5 cm) squares, about 3 sheets deep.

  7. Bake for about 40 minutes, until golden.

  8. Cut all the way through along the scored lines and let rest about 20 minutes before serving.

Source: ChefEf (chefef.com)