Tyorpitta (cheese pitta)
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Tyorpitta (cheese pitta)
  Cheese    Greek  
Last updated 6/12/2012 1:28:03 AM. Recipe ID 63244. Report a problem with this recipe.
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      Title: Tyorpitta     (cheese pitta)
 Categories: Cheese/eggs, Main dish, Greek
      Yield: 6 Servings
 
  1 1/2 lb Feta cheese
      5 tb Butter
      8 tb Flour
      2 c  Milk, scalded
           Salt & pepper to taste
      7 ea Eggs, lightly beaten
    3/4 lb Phyllo pastry
           Butter for brushing pastry
 
     Crumble cheese into very small pcs.  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 abt. 2 inches smaller than the phyllo sheets. Use a
  little more than hale of the phyllo sheets to make th b9ottom 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. Theis 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 min. Cut into pcs. and
  serve hot.
 




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Recipe ID 63244 (Apr 03, 2005)

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