| 1 | lb | Filo leaves |
| 1 | lb | Feta cheese; crumbled |
| 3 | | Egg yolks |
| 1 | c | Butter; melted |
| 1 | c | Cheese; grated |
| 2 | tb | Parsley; minced |
| 1 | c | Bechamel sauce |
| | VARIATION: MEAT |
| 1 | c | Meat, chopped or ground |
| 2 | tb | Cheese; grated |
| 1 | | Egg; hardboiled, finely chopped |
| | VARIATION: FISH |
| 1 | c | Shrimp & crab; chopped, cooked or canned |
| 1/2 | c | Bechamel Sauce |
| 1 | tb | Parsley; minced |
| 1 | ds | Lemon juice |
| | VARIATION: SPINACH |
| 3 | lb | Spinach, fresh |
| 2 | bn | Scallions; finely chopped |
| 1/2 | c | Parsley; minced |
| 1/2 | ts | Dill; (opt) |
| 1 | lb | Feta cheese; crumbled |
| 8 | | Egg; beaten |
| | Salt |
| 1/2 | c | Olive oil |
| | BECHAMEL SAUCE |
| 2 | c | Milk; hot |
| 3 | tb | Flour |
| 1/4 | c | Butter |
| | Salt & white pepper |
