Tyropita

(Cheese Pies)

1/2 kilo / 1 pound of Féta cheese, either whole or in pieces

4 tablespoons butter or margarine

6 eggs (or 3 eggs)

1/2 cup chopped parsley

Pastry called Filo composed of very thin pastry sheets 

3 cups of white Béchamel sauce (optional)

Salt, pepper, nutmeg

This dish can be done in triangle sized chunks. After you butter the Filo and you put the filling in it, fold it in single triangles and place them on the oven dish.

Crush the Feta to a paste, add the béchamel sauce, and the eggs, while stirring well. Add the salt, pepper and nutmeg. Line the baking pan with oil, and then place about 6-10 sheets of Filo, buttering them on each side. Pour the batter and flatten with a spatula. Then continue with the rest of the Filo sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you don't have to actually cut them, just press the knife on the top surface to mark them - they should be about 2 inch squares (5 cm). Bake in a moderate oven for about 30 minutes, or until the top sheet is dark brown. Now cut the squares you marked earlier and serve, after letting it cool a little.