Ingredients:
500 g. of phyllo
½ tea cup of butter
750 g. of milk
1 glass of semolina
6 eggs
750 g. of feta cheese
1 kilo of peppers
5-6 tomatoes
Salt, pepper
200 g. of fresh butter (to spread it on the phyllo)
1 glass of milk
Instructions:
In a pot, put the oil and the semolina. Put the pot in medium heat and mix continuously, until the mixture is curdy enough. As soon as this cream is cold, beat the eggs and add them to the cream. Then, add the grated cheese and the pepper. Fry the peppers for a while and then remove their seeds and cut them in small pieces. Sauté the butter and the sliced tomatoes. Lay half of the phyllos gently on the baking pan and butter each one with a brush. Spread the cheese mixture on the phyllo and put the peppers and the tomatoes on the top of it. Cover the pie with the rest of the phyllo and sprinkle the last phyllo with a little milk. Bake the pie in 200 degrees.
Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis
