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Ingredients: 6 tablespoons butter 1/2 cup flour 1/3 cup milk 1 large onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 1/2 cup chopped fresh parsley 6 eggs, lightly beaten 1 cup feta cheese 1 cup crumbled grated parmesan or kefalograviera cheese or regato cheese 8 sheets phyllo dough |
Directions:
The cooking is the same as in the spinach recipe.
Only the mix is a little bit different:
Melt the 6 tablespoons butter in a large pan in a medium heat (3 out of 6), beat in the flour and cook slightly (1-2 minutes) to get rid of'raw' flour taste. Slowly pour in the milk. Cook over heat, mixing constantly, until sauce thickens. Remove from heat and let cool for 10 minutes. Quickly whisk the eggs into the sauce one at a time. Then mix in the cheese.
The process of the “phyllo” in the baking pan is the same as above, only that here we brush the top generously with the remaining butter.
Cut with a sharp knife the top layers of pastry (do not cut all the way down to the bottom layer) into the size of pieces you will want to serve.
Bake for about 45 minutes to one hour, or until golden brown.
Tip:
Because I am a meat lover, my grandma used to add also some pieces of sausage in the mix. This is not the ordinary way you cook this dish but the taste is stronger and it adds a flavour.
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