recipe with written permission provided that the author is noted and a copy of the publication it appears in is forwarded to him.)

Mix flour, milk, salt and pepper together. Cook over low heat until thick. Remove from heat.

Divide phyllo sheetts in half.

Brush pan with butter. Brush a sheet of pyllo with butter. Place in a large deep cake pan. Repeat until 1/2 of pyllo is used.

Mix thick sauce, parsley, dill, seafood and cheeses together. Add eggs and blend well. Pour over buttered phyllo sheets.

Using second half of phyllo sheets., repat buttering and place over mixture, brushing top with all of the remaining butter, if any.

Place in a 325 degree F. oven until golden brown. Leave sit for 15 mins. Cut into squares and serve with a green salad, tomato wedges with fresh chopped basil and a nice chardonnay.