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.
