For the tomato jam: cut 6 medium tomatoes in 4, place them in a little saucepan with a little water, and cook over low heat. For the bechamel: in a saucepan, add 2 tbsp butter, 2 tbsp flour, a little water and 1/2 lt milk over low heat, stirring until they become a creamy mixture. Take them down from the fire and add freshly ground nutmeg. Add 150 gr. feta and 150 gr. anthotiro, and stir. When the tomatoes start to give out juices, add 2 tbsp brown sugar, remove the peels, add 1 tbsp white vinegar, salt, hazelnuts; beat all the ingredients on the blender. Open 1 package KANAKI Chilled COUNTRY STYLE Filo Pastry. In each triangular small cheese pie, add 1 tsp from the mixture and fry it in hot oil.