Prepare the filling:

Cup of Yum
1. Melt butter in a small cooking pot or saucepan over moderate heat.
2. Add flour and cook stirring constantly for 2 minutes until it starts to smell nutty but without letting it darken in colour.
3. Pour in the milk and stir until a thick cream forms.
4. Add the feta cheese and cook stirring constantly over medium-low heat, until feta melts as much as possible. Remove from the heat.
5. Stand cream for 10 minutes.
6. Stir in the nutmeg, pepper, and egg yolks.

Make the Tiropita:

1. Preheat oven to 175°C/350°F.
2. Brush a round 25 cm (10-inch) pan with melted butter.
3. Add 6 phyllo sheets to the pan, one on top of the other, covering all sides of the pan, and brushing each one with melted butter. Half of each phyllo sheet should be hanging out of the pan.
4. Add the filling and spread evenly with a spoon.
5. Overlap the phyllo that hangs out of the pan over the filling, again brushing each phyllo with melted butter.
6. Add another phyllo on top, ruffle it to fit inside the pan, and brush with butter. Repeat the process for the last phyllo.
7. Scar the pie and divide it into 6 pieces. Try not to cut all the way down to the bottom phyllo.
8. Sprinkle with sesame seeds on top.
9. Bake for about 50 minutes or until honey-golden on top and very crispy.
10. Let the pie stand for 10 minutes then cut and serve!