Ingredients
Preparation
Cooking
Photos

Bougatsa pie with cheese and homemade bechamel sauce

1 packet phyllo crust
150gr butter, melted
500gr feta cheese
1 soda tin of 330ml

For the b?chamel sauce:
4 cups milk
100gr butter
100gr flour
2 egg yolks
Nutmeg, salt and pepper to taste

Bougatsa pie with cheese and homemade bechamel sauce

In a small saucepan heat the milk. In another pot, melt the butter, making sure it doesn’t burn. Add the flour and stir well with a whisk. Pour in the milk and whisk all ingredients together well. Add plenty of freshly ground pepper and nutmeg. When the b?chamel is ready, pour in the cheeses and stir. If necessary add more salt and pepper. Add the eggs and stir. Put the mixture aside. In a buttered oblong pan place half the wrinkled filo sheets from the packet, brushing each with butter. Pour the b?chamel over the layers. Add the remaining wrinkled phyllo sheets except the last two, which are rolled out. Cut the pie into serving pieces and pour on the soda. Let it sit for 5 minutes.

Bougatsa pie with cheese and homemade bechamel sauce

Place in the oven and bake for about 20-30 minutes at 170 C.