For the filling:
Melt the butter in a medium saucepan or sauté pan.
Add the flour and stir well.
Then gradually pour in the milk, stirring constantly until a smooth béchamel cream forms.
Remove from the heat and let the cream cool slightly.
Add 2 of the eggs, the paprika, salt, pepper, grated graviera, grated kasseri, and the diced smoked pork. Mix everything together.

For the pastry:
Roll out one sheet of KANAKI shortcrust pastry on a work surface. Cut it into four long vertical strips. Cut each strip in half horizontally, and then cut each half into triangles, forming 16 triangles from one sheet of pastry.
On a baking tray lined with parchment paper, place a bowl upside down in the center. Arrange the triangles around the bowl with their tips facing outward and the base toward the bowl. Continue with a second layer, placing each additional triangle between two triangles from the first layer.
Remove the bowl and lay the slices of prosciutto over the dough ring, all around.
Add half of the béchamel filling with cheese over the prosciutto, in moderate amounts to avoid spilling during baking.
Fold the ends of the prosciutto slices inward to cover and "embrace" the filling.
Then fold the tips of the triangles over the filling toward the center to create a "wreath – margarita" shape, with small openings between the folded dough.
Brush the surface with the remaining lightly beaten egg, sprinkle with some poppy seeds, and bake at 180°C for 30 minutes, until golden.

Repeat the process with the second sheet of KANAKI pastry and the remaining prosciutto and filling.