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Name: Tyorpitta (Cheese Pitta)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Greek
Ingredients: 5 tb Butter; 8 tb Flour; Salt and pepper to taste; 3/4 lb Phyllo pastry; 7 Eggs, lightly beaten; 2 c Milk, scalded; Butter for brushing pastry; 1 1/2 lb Feta cheese

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INGREDIENTS

5 tb Butter
8 tb Flour
Salt and pepper to taste
3/4 lb Phyllo pastry
7 Eggs, lightly beaten
2 c Milk, scalded
Butter for brushing pastry
1 1/2 lb Feta cheese

INSTRUCTIONS

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.

NOTES

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Tyorpitta (Cheese Pitta)

5 tb Butter
8 tb Flour
 Salt and pepper to taste
3/4 lb Phyllo pastry
7 Eggs, lightly beaten
2 c Milk, scalded
 Butter for brushing pastry
1 1/2 lb Feta cheese

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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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 6 Servings

Calories: 597
Calories from Fat: 335 (56%)

Amt Per Serving		% DV

	Total Fat 37.2g	50 %
	Saturated Fat 23.9g	119 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 1.6g
Cholesterol 126.3mg		39 %
Sodium 1630.2mg		56 %
Potassium 128mg		3 %
Total Carbohydrate 43.6g		13 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 42.2g
Protein 21.5g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 597

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