In a saucepan, heat Horio Soft with Cow Butter, add the flour and cook until browned.
Add the fresh milk and stir with a spoon until the mixture thickens gradually.
Pour the Horio feta cheese, cut into small pieces, into the sauce; add the chopped ham, the nutmeg, the pepper, the salt and the beaten eggs. Stir well and let the mixture cool.
Grease the baking tray with a brush.
Lay 5 phyllo sheets greasing each gently. Empty the stuffing over the phyllo sheets and straighten it with a fork; turn the extra phyllo over filling and place over another 5 phyllo sheets and grease them all again.
Cut the pie into pieces until you feel the tray.
Pour the olive oil left, cover it with foil and bake it in the oven at 200 degrees for about 45 minutes.
Remove the foil and continue baking for another 15 minutes until the surface is golden brown.
Please make sure the oven is baking over and under the tray so that even the bottom phyllo sheets are well-baked. Finally let it cool, cut it into pieces and serve it on a platter.
1 package phyllo sheets300 gr Horio feta cheese150 gr ham, cut into small pieces3 tblsp Horio Soft with Cow Butter4 tblsp all-purpose flour1 lt fresh milk2 eggs1 pinch of nutmeg1 tsp pepperA little salt1 cup Horio olive oil mountain regions
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