Return to Content


1 vote, 1.00 avg. rating (49% score)
Print Friendly

Total Time: 45

Yield: 24 servings

There's not much you could put in buttered phyllo that wouldn't taste terrific, and this easy recipe doesn't disappoint.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/3 cup unsalted butter, plus extra for greasing
  • 1/3 cup flour
  • 2-1/2 cups milk
  • Freshly grated nutmeg
  • 1 pound feta cheese
  • 6 eggs, beaten
  • 1/2 cup chopped parsley
  • Freshly ground white pepper
  • 10-15 phyllo dough sheets (defrost if frozen)
  • 1 stick (8 tablespoons) unsalted butter, melted


Heat oven to 350°.
In a medium-size saucepan over medium heat, melt 1/3 cup butter and whisk in flour to form a paste. Cook, whisking a minute or so. Add milk slowly, whisking to prevent lumps. Add a few grates of nutmeg. Lower heat and cook, whisking often until thickened. Remove sauce from heat and cool to room temperature.
In a medium-size mixing bowl, mash feta into a crumbly paste. Stir in white sauce. Add beaten eggs, a few tablespoons at a time, mixing until smooth. Stir in parsley; season with a few pinches of pepper and a few grates of nutmeg.
Lay phyllo on a clean work surface and cover with a slightly damp kitchen towel. Take one sheet from the pile, keeping the rest covered. (You can use torn sheets; patch them together and brush with melted butter.)
Line a buttered 9x13-inch baking dish with 5 layers of phyllo dough, brushing each layer with melted butter.
Spread cheese mixture over pastry. Cover with remaining phyllo, buttering each layer. Top with last phyllo sheet; fold edges over surface and brush with butter.
Score top sheets into 3-inch squares. Bake until pastry is golden-brown, about 45 minutes. Cool slightly; then cut into squares and serve warm.
Updated Friday, September 24th, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111