Savory, crispy Bougatsa aka Tyropita w/Phyllo pastry - ()

Savory, crispy Bougatsa aka Tyropita with Phyllo pastry Bougatsa Almyri me Phyllo Kroustas
BY: Greek Cooking Made Easy
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Serves 6-7 persons, makes 15 medium squares
In Greece we have such a great variety of cheese pies aka Tyropita! This Tyropita is called also Bougatsa in the Thessaloniki region, a savory variation to the beloved, sweet Bougatsa recipe!
I find the combination of the crispy phyllo pastry together with the zesty, rich cheese filling to be extremely addictive, hence I call this pie the Queen of Greek Tyropitas!
It has a few tricks up its sleeve on how to make it crispy. Check all of my instructions and tips for 100% success!!
Suitable for lacto-ovo vegetarians

INGREDIENTS:
Ingredients for the Phyllo pastry:
450 gr. / 1 lb Phyllo Pastry (1 large package), thawed
About 75 gr. / 2.75 oz Butter or Margarine, melted in microwave
Ingredients for the Cheese Mix:
300 gr. / 10.5 oz Greek Feta cheese, crumbled
300 gr. / 10.5 oz Graviera cheese, grated (altern: Gouda cheese)
100 gr / 3.5 oz Myzithra cheese (altern: cottage cheese)
1.5 tsp. dry Mint
Freshly Ground Pepper
Ingredients for the bchamel sauce:
40 gr / 1.4 oz or 1/3 cup Flour, all-purpose
30 ml / 2 tbsp. / 28 gr / 1 oz soft Butter or Margarine
320 ml or 1.3 cups fresh, warm Milk
2 large Eggs


BY: Greek Cooking Made Easy
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:
:
450 / 1 lb (1 ),
75 / 2,75 oz ,
:
300 / 10,5 oz ,
300 / 10,5 oz , (: )
100 / 3,5 oz (: cottage)
1,5 ..

:
40 / 1,4 oz 1/3 .
30 ml / 2 .. / 28 / 1 oz
320 ml 1,3 . ,
2