Tiropeta 1

• 1/4 c. Cream of Wheat
• 1/2 c. butter
• 2 c. milk, scalded
• 6 to 8 eggs, slightly beaten
• 3 pkg. cream cheese or 1 lb. cottage cheese
• 1 c. Romano cheese or kefalotiri, grated (optional)
• 1/2 lb. Feta cheese
• 1/2 c. green onions, finely chopped (optional)
• 1/4 c. chopped parsley (optional)
• salt and pepper to taste
• 1/2 lb. melted butter (for fila)
• 12 to 14 filo

1. Heat cream of wheat in melted 1/2 cup butter until slightly browned.
2. Add hot milk slowly and cook until slightly thickened. Gradually add beaten eggs, stirring constantly, over slow fire for 2 minutes.
3. (If mixture is too thick, more milk may be added.) Remove from heat.
4. Mash Feta cheese with fork and add with remaining ingredients, except 1/2 pound butter and filo, to egg mixture.
5. Mix well.

cream of wheat, butter, milk, eggs, cream cheese, romano cheese, feta cheese, green onions, parsley, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782941 (may not work)