• In a medium-sized cooking pot, whisk the 80 ml of olive oil along with the 65 grams of flour.
• Cook over high heat for 2 minutes by whisking constantly.
• Reduce heat to medium and pour the milk. Continue whisking until mixture starts to become creamy (about 2-3 minutes).
• Add the feta cheese and stir with a wooden spatula (constantly) until all of the feta melts (about 4-5 minutes). Remove from heat and set aside.
• NOTE: Make sure to scrape the bottom of the pot while stirring so the cream won't get burned.

For The Pie:

• Preheat oven to 190°C / 374°F. Lay open the phyllo pastry sheets on your working surface and cover them with a tea towel so they won't air-dry.
• In a small bowl combine olive oil and sunflower oil (this is for greasing the phyllo sheets).
• With a pastry brush, grease the bottom of a 10-inch round pan, with some of the oil mixture.
• Add the first phyllo sheet and grease with the oil as well (covering the rest of the phyllo stash with the towel again).
• Add next phyllo sheet on top of the other creating a cross shape. Grease well.
• Add two more phyllo sheets in exatly the same way.
• Fold the excess phyllo edges of the top 2 phyllo sheets inwards (to create a thicker pie bottom). Grease well.
• Pour the creamy cheese filling into the pan.
• Add a phyllo sheet on top and grease with oil.
• Add 2 more phyllo sheets on top of the pie greasing each one very well.
• Fold the edges of the top phyllo sheet inwards.
• Cut the remaining excess edges (that hang out of the pan) of the remaining 2 phyllo sheets that are on top.
• Roll the edges of the cut phyllo sheets inwards to create a nice pie ending.
• Grease very well with oil and prick a few times with a knife.
• Sprinkle the sesame on top. Bake for approximately 25 minutes or until the pie gets a nice golden brownish color.
• Shake the pan to see if the pie is ready. If the pie moves in the pan when you shake it, it means the bottom is cooked as well.
• Let pie sit at room temperature for about 1 hour before cutting and serving.