Melt the butter in a pot. Add the semolina and stir it until it is oily. Pour the milk until the cream becomes thick. Remove the pot from the fire. Add the eggs and the yolks one by one and stir it until it mixes with the cream. Leave the cream until it cools off. Finally, add the grinded white feta cheese and stir it. Grind pepper if you want. We will use an oven pan, 36 cm. Add some olive oil. Place 9 sheets of filo and we oil them one by one. Shred one sheet of filo and put it in the filling. Stir well and spread the mixture on the sheets. Turn inside the edges that are excelling. Place on the top one by one the rest oiled sheets of filo pastry and put their edges under the “bougatsa” (as we do in galaktoboureko). Bake the “bougatsa” in 200° C for 40´, until it turns brown. If you want the “bougatsa” to be crunchier, turn it during the last 10 ´ upside down in a big pan.