Tiropeta 1 - cooking recipe

Ingredients

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

Preparation

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