Yield: 8 Servings
|1 cup||Milk, scalded|
|\N \N||Salt and pepper, to taste|
|¾ pounds||Feta cheese|
|4 \N||Eggs, beaten lightly|
|2 teaspoons||Dill, chopped|
|¾ pounds||Phyllo dough|
|\N \N||Butter for brushing phyllo|
Melt the 3 tbsp butter, add the flour and stir well to blend. Slowly add the hot milk, stirring constantly to make a thick, creamy sauce. Remove from the heat. Add the salt and pepper, and continue to stir the sauce until it is cool. Crumble the cheese into small pieces and add them to the sauce. Add the eggs; stir well, then add the dill, and mix until well blended.
Cut each of the sheets of phyllo lengthwise into 3 strips. Take 1 strip at a time (keep the others covered to prevent their drying out). Holding the strip horizontally, brush it with the melted butter. Put a teaspoonful of the filling in the lower left corner, then fold over to make a triangle along the strip. Fold the upper left corner over to close the triangle.
Continue to fold the phyllo over and over until the strip has become a small (about 3-inch) triangle of pastry. Brush the top with butter.
continue to prepaer all of the pittas like this. Place the triangles on a lightly buttered baking dish and bake in a preheated 300 degree oven for 15 to 20 minutes. Serve hot.
NOTES : Serves 8 people as a main course or about 20 as appetizers.
(Nutritional information based on 8 servings.) Recipe by: from Sophia Skoura's "The Greek Cookbook" Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn <mudbug@...> on Apr 09, 1997