Kasseropita

Grate 300 to 400 g Kasseri cheese on a box grater and set aside.

Melt 50 g unsalted butter in a saucepan over medium heat, add 50 g all purpose flour and cook until toasted and a roux forms.

Add 2 cups cold milk; season with a little salt, pepper and a little less than a quarter teaspoon grated nutmeg. Bring to a boil and take off the heat as soon as it thickens.

Beat one egg in another bowl, add some of the hot sauce to temper it, then stir it back into the saucepan.

Stir in the Kasseri cheese and taste for seasoning.

Roll the puff pastry to about 12 inches, bigger than a nine-inch round pie pan, and line the pan so the pastry goes up the sides and a little beyond.

Pour in the cheese filling, cover with a second rolled sheet, and roll the edges together to seal.

Optionally freeze about 20 minutes so the butter firms before decorating the edge.

Brush the top and sides with an egg wash of one egg yolk beaten with a couple tablespoons of water.

Cut four slits in the top so steam escapes; sprinkle with black sesame seeds.

Bake at 350F until golden and puffy, 45 minutes to an hour; cover loosely with holed foil if the top browns too fast.

Cool about 20 minutes so the filling sets before serving.