INGREDIENTS 1 package phyllo sheets 300 gr Horio feta cheese 150 gr ham, cut into small pieces 3 tblsp Horio Soft with Cow Butter 4 tblsp all-purpose flour 1 lt fresh milk 2 eggs 1 pinch of nutmeg 1 tsp pepper A little salt 1 cup Horio olive oil mountain regions | | DIRECTIONS- Prepare the béchamel sauce.
- In a saucepan, heat Horio Soft with Cow Butter, add the flour and cook until browned.
- Add the fresh milk and stir with a spoon until the mixture thickens gradually.
- Pour the Horio feta cheese, cut into small pieces, into the sauce; add the chopped ham, the nutmeg, the pepper, the salt and the beaten eggs. Stir well and let the mixture cool.
- Grease the baking tray with a brush.
- Lay 5 phyllo sheets greasing each gently. Empty the stuffing over the phyllo sheets and straighten it with a fork; turn the extra phyllo over filling and place over another 5 phyllo sheets and grease them all again.
- Cut the pie into pieces until you feel the tray.
- Pour the olive oil left, cover it with foil and bake it in the oven at 200 degrees for about 45 minutes.
- Remove the foil and continue baking for another 15 minutes until the surface is golden brown.
- Please make sure the oven is baking over and under the tray so that even the bottom phyllo sheets are well-baked. Finally let it cool, cut it into pieces and serve it on a platter.
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