Cheese pie-Tiropita

Preheat oven at 180° C.

• Crumble the feta with your fingers or crush it with a fork in a bowl.
• Melt the butter in a pot, add the flour, stirring to avoid lumps, and pour the milk.
• Stir well into a thick and smooth cream, add salt and a little pepper, then remove from the heat.
• Stir it, leave to cool completely and then mix the cream with the cheese crumbs.
• Add lightly beaten eggs to the cheese mixture. Stir the ingredients well.
• Butter a medium sized baking dish and lay half of the phyllo leaves on the bottom of the pan, brushing each separately with butter .
• Spread the cheese filling evenly over the phyllo. Fold back the phyllo ends over the filling.
• Butter the top and lay the rest of the phyllo leaves over it, buttering each separately.
• Cut away any phyllo ends protruding beyond the pan edge. Butter the top phyllo leaf well, then lightly score in strips.
• Sprinkle with some water and bake the pie in a moderate oven for 45 minutes.
• Cut the cheese pie into pieces, while still warm, and serve.