450 grams of filo
1/2 cup olive oil for the filo
80 grams butter
200 grams fine simigdali
1 litre of milk
1 kilo feta crumbled finely
2 eggs
2 egg yolks
Pepper to taste
1. Melt the butter in a saucepan
2. Add the smigdali, stir well till mixed well with the butter
3. Add the milk slowly mixing all the time so as the mixture will not lump and till creamy
4. Remove for heat and add the eggs and egg yolks one by one mixing well after each one
5. Allow this custard to cool down
6. Add the feta and pepper mixing well
7. Layer the filo on the bottom of the shallow baking dish by oiling between each sheet of pastry
8. Add the cheese mixture and cover with several sheets of pastry/filo oiling between each one.
9. Bake in a preheated oven 200<02DA>C for 40 minutes till golden
Note: When making a bougasta like a pita it becomes a bougasta by the way it served: cut it into very small pieces on the plate.