Ingredients for the filling
- 1 lt fresh milk
- 100 g all-purpose flour
- 100 g cow milk butter
- 2 medium eggs
- 400 g feta cheese
- 300 g grated gruyere cheese
- Salt
- Pepper
- Oregano
- 2 puff pastry sheets
- 1 egg for brushing
Method
In a small saucepan, add the butter and heat over medium heat until melted.
At the same time, heat the milk in another saucepan over low heat.
Once the butter has melted, add the flour, and whisk until well combined.
Right after, add a bit of the hot milk using a ladle and stir.
Follow the same process with the ladle 3-4 times.
Finally, pour the rest of the milk, add the eggs, salt and pepper and stir until the béchamel thickens.
Remove from the heat and add the béchamel into the cheese-mixture.
Let the bechamel cool slightly, and place one of the puff pastry sheets in a baking pan lined with parchment paper.
Pour the cream over the puff pastry and spread it out, leaving one centimetre gap around the perimeter.
Mix the eggs with a tablespoon of water in a bowl, until an egg wash forms.
Then, place the other puff pastry sheet on top, and brush it with the egg wash.
Bake in a preheated oven at 180 C fan, for about 40 minutes.
