For the phyllo dough
250 gr. all – purpose flour
150 gr. durum wheat flour type M
150 gr. butter
240 gr. plain Greek yogurt
1 egg
For the filling
4 big onions+ 1 tsp butter
300 gr. feta cheese
250 gr. kefalotyri or any hard yellow cheese
10 slices cold cuts (turkey or chicken)
For béchamel
500 ml full fat milk
50 gr. butter
50 gr. flour
1 pinch nutmeg
Freshly ground pepper
Sea salt


1.In a big bowl whisk flours. Add yogurt, melted butter and 1 egg.
2.Knead by hand until combined and having soft, smooth dough.
3.Cover the dough with a plastic wrap and let it rest to the fridge for 30 minutes.
4.In a bowl, using a fork, crush feta cheese until crumbled. Grate also the yellow cheese and mix them in the bowl. On the work surface, slice the onions.
5.Divide the phyllo dough into two equal balls. Roll out the first ball on a lightly floured surface into a large circle 40 cm in diameter.
6.Grease the pan with olive oil and place the phyllo inside and leave the edges to hang over the perimeter.
7.In a non-stick pan, add sliced onions and cook for 8-10 minutes until tender and nicely colored, stirring frequently with a wooden spoon or heatproof spatula. That's how long to sauté onions to remove the harsh onion flavor and just barely start to sweeten.
8.Spread the filling over the surface of the phyllo dough (cheese, onions and cold cuts).
9.In a heavy bottomed saucepan melt the butter over medium – low heat. Stir in the flour until combined and cook about 2 minutes stirring constantly with a whisk until you have a smooth slightly thick sauce. Remove from the heat. Season with salt, pepper and nutmeg.
10.Roll out the next ball of dough and place it on top, over the filling. Bring the overhanging sides over the top to cover and seal all around. Press the edges together and fold inward to form a rim.
11.Sprinkle with olive oil and water and finally sesame seeds.
12.Bake in a preheated oven at 190o Celsius for about 50 minutes.
13.Remove from the oven, cool, serve.


  1. A roux is one of the basic thickening agents in cooking, a combination of equal parts flour and fat, the most common being butter. A nice roux is the base for béchamel and other sauces. Béchamel sauce calls for a white roux, so you’ll only want to cook it for a few minutes until the raw flour taste is gone but the roux is still a pale yellow.A blond roux, used in white velouté sauces, needs to be a bit darker, so it’s cooked a minute or two longer. A brown roux, used in brown sauces, is the darkest roux, and it’s cooked for the longest amount of time. For that reason, you should cook it over a lower heat so that you don’t burn it. The roux’s thickening properties are reduced as it gets darker.
  2.  You can make phyllo dough one day before and keep it to the fridge. In that way, you can roll the dough easier as the butter is cold.
  3. For this recipe you need a 36 cm baking pan.

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