Ingredients:

1/2 kilo / 1 pound of Féta cheese,  either whole or in pieces
Four tablespoons butter or margarine
6 eggs (or 3 eggs)
1/2 cup chopped parsley
Pastry called Filo composed of very thin pastry sheets
3 cups of white bechamel sauce (optional)
Salt, pepper, nutmeg

This dish can be done in triangle sized chunks. After you butter the fillo and you put the filling in it, fold it in single triangles and place them on the oven dish.
 
Crush the Feta to a paste, add the bechamel sauce, and the eggs, while stirring well. Add the salt, pepper and nutmeg. Line the baking pan with oil, and then place about 6-10 sheets of fillo, buttering them on each side.

Pour the  batter and flatten with a spatula. Then continue with the rest of the fillo sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you don't have to actually cut them, just press the knife on the top surface to  mark them - they should be about 2 inches squares (5 cm).