• 100g butter or margarine
  • 120g plain flour
  • 650ml warm milk
  • 3 eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon grated cinammon
  • 350g Greek fetta, grated
  • 500g filo pastry
  • 125g butter or margarine, melted
  • Sesame seeds (optional)

Melt the butter or margarine in a pan over a medium heat, then add the flour and stir for 5 minutes.

Add the milk a little at a time,stirring with an egg whisk all the time until the mixture is smooth.  Remove pan from heat.

Add the fetta cheese, eggs, pepper, nutmeg and a pinch of salt and mix well.

Let the cheese filling cool.

In the meantime lay the filo pastry out flat and cut it lengthwise in strips 5cm wide

Take 2 fillo strips at a time and brush them with the remaining melted butter.  To create the traingle shape take one corner of the filo and fold it so that a dessertspoonful of the filling is covered by a triangle of pastry 5cm x 5cm x 7cm. Continue to fold the filo strip so that a number of layers are built up and the triangle shape is maintained.

Put the pastry triangles on a greased baking sheet, brush them with the remainder of the melted butter and sprinkle some sesame seeds on top.  Bake in the oven at 180C (350F/Mark4) for 35 minutes or until they are golden brown.

Good to eat either hot or cold.