Tiropita - butter

Method

• Melt 6 tablespoons butter in small saucepan over medium-low heat.
• Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes.
• Gradually pour in the milk, stirring constantly with a whisk or wooden spoon.
• Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.
• Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley.
• Pour in the hot white sauce and mix well.
• Preheat oven to 350 degrees F (175 degrees C).
• Butter a 9x13-inch baking dish.
• Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work.
• Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish.
• Pour in the cheese filling.
• Lay the remaining pastry sheets on top of the filling, brushing each with butter.
• Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
• Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes.
• Let stand for 5 minutes, then cut into squares and serve hot.