Cheese pie with white sauce (Besamelopita)

Cheese pie with white sauce (Besamelopita)
4.7/5 rating (3 votes)


  • phyllo pastry: 500 gr.
  • eggs: 3
  • feta cheese: 250 gr
  • kefalogriaviera: 200 gr., grated
  • melted butter: 100 gr.
  • condensed milk: ½ cup
  • parsley: 2 tbs., finely chopped
  • salt a bit
  • pepper freshly ground
  • For the white sauce (Béchamel )
  • butter: 5 tbs.
  • flour: 6 tbs.
  • milk: 1 litre
  • salt
  • pepper freshly ground


  1. Prepare the white sauce as follows: heat the milk and leave it to the side. In another pot, heat the butter or margarine and then add the flour, stirring constantly. Continue to stir until it has dissolved in the butter. Add hot or warm milk, stirring constantly with a wooden spoon so that it does not form lumps. When the sauce is ready, add salt and pepper.





  2. Remove from the heat and let it cool, stirring occasionally so that it does not form a crust. Add the eggs and 2/3 of the cheese.





  3. Lay 5 sheets of pastry in a baking dish, buttering each one. Let the edges of the pastry hang out of the rim of the dish. Pour in the filling and sprinkle with the remaining cheese.




  4. Cover with the remaining 5 sheets of pastry, also buttered. Fold in the pastry and pinch the sides. Sprinkle with some water or milk, score the top and bake at 180° C for 45-50 minutes, until the top is golden.