Filo Dough Pastry

Ingredients:
1 sheet of Filo Dough (pastry dough) about 40cm x 20cm (16 inches x 8 inches), cut to make 8 squares
1 150 gram (5.5oz) block of Feta Cheese, mashed
1/2 Cup Smoked uncooked bacon, diced
1 egg
pepper to taste
3 Tbs milk
2 Tbs butter, melted
flour
wax baking paper

Directions: On a hard serface spread out some flour and place one filo dough square on it. Sprinkle the square with some more flour and roll out with a rolling pin until about double in size. Make sure not to make any holes in the dough. Repeat this process for all dough squares. In a bowl scramble the egg and then add in the feta, milk, and pepper--the feta should be salty enough that it does not need extra salt. Mix ingredients very well together. Take one dough sheet that you have already rolled out and softly brush on some butter on one side (this will be the inside). Place about 3-4 Tbs of the cheese and egg filling in the center of the dough. Then sprinkle in about 1 Tbs. of the bacon on top of the cheese filling. Then fold the dough closed so that the cheese and egg mixture ends up wrapped in filo dough so that there are no oppen ends, making more of a pocket. Place all pastries that you just put together in the cold oven in the middle of the oven on a baking sheet with wax paper (the dough will stick to aluminum foil) and set the temperatur to 200°C (400°F) and bake for 30 minutes (checking every 15 minutes). Once the dough is a light golden brown, remove from oven and let cool about 5 minutes. Enjoy! You may also brush the outside with some egg white to make it brown more quickly and the give it a more glossy look. The longer cooking time is better so that the cheese filling is not to runny and wet, and that if you would like the more glossy look , to add some egg white about 5 mintues before you think the pastries will be done.