Kaseropita Tiropita Using Kaseri Cheese Recipes

Steps:

• In a large metal baking pan (I don't have measurements- approximate at about 15x12-inch and anything close), layer 1/2 of phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Combine cheeses well and place in pan.
• Spread out evenly.
• Cover with remaining phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Tuck in loose edges and brush top of pastry generously with more butter.
• With the tip of a pointy knife, mark lines where you'll eventually want to cut the pieces once baked.
• These act as steam vents.
• Make sure you don't cut all the way into bottom layer of pastry- you just want to cut through the top layer.
• Pour over any remaining butter.
• Combine milk with the eggs and beat well.
• Pour over pastry and allow to sit, at room temperature for 30 minutes to absorb the custard.
• Preheat oven to 375°F (190°C).
• After 20 minutes, place pastry in oven and bake till golden-brown on top.
• For the last 10 minutes of baking, place pan on floor of oven to ensure a crisp, properly-baked bottom crust.
• Allow to cool for at least 15 minutes before cutting pieces.

Steps:

• Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.
• Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling.
• Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
• Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.