Recipe By : from Sophia Skoura's "The Greek Cookbook"
Serving Size : 8 Preparation Time :0:00
Categories : Phyllo Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk -- scalded
3 tb Butter
4 tb Flour
Salt and pepper -- to taste
3/4 lb Feta cheese
4 Eggs -- beaten lightly
2 ts Dill -- chopped
3/4 lb Phyllo dough
Butter -- for brushing phyllo
Melt the 3 tb butter, add the flour and stir well to blend. Slowly
add the hot milk, stirring constantly to make a thick, creamy sauce.
Remove from the heat. Add the salt and pepper, and continue to stir
the sauce until it is cool. Crumble the cheese into small pieces and
add them to the sauce. Add the eggs; stir well, then add the dill,
and mix until well blended.
Cut each of the sheets of phyllo lengthwise into 3 strips. Take
1 strip at a time (keep the others covered to prevent their drying
out). Holding the strip horizontally, brush it with the melted
butter. Put 1 ts of the filling in the lower left corner, then fold
over to make a triangle along the strip. Fold the upper left corner
over to close the triangle. Continue to fold the phyllo over and over
until the strip has become a small (about 3") triangle of pastry.
Brush the top with butter. Continue to prepare all of the pittas like
this. Place the triangles on a lightly buttered baking dish and bake
in a preheated 300 F oven for 15 to 20 minutes. Serve hot.
- - - - - - - - - - - - - - - - - -
NOTES : Serves 8 people as a main course or about 20 as appetizers. (Nutritiona
l information based on 8 servings.)
