Instructions

For the custard, heat the milk in a saucepan and add the salt. Gradually add the flour, spoon by spoon, stirring constantly with a wooden spoon until it thickens into a custard. Remove from heat and let it cool, stirring occasionally to prevent a skin from forming.

Grease a round baking pan and place the first phyllo sheet. Drizzle it with olive oil and spread half of the feta cheese. Lay the second phyllo sheet, drizzle with olive oil, and add the remaining feta. Place the third sheet on top and spread the custard over it. Drizzle with olive oil.

Bake in the oven at 180-200°C (top and bottom heating elements) for about 1 hour.

Source: Nikos Fotiadis, Chef & Rania Patra
Implementation: Katsoula Giannoula