Using the flour, salt, water and a drop of vinegar, knead dough that you can roll out into 2 sheets. The recipe can be prepared with ready-made phyllo pastry sheets. Boil the rice with a little oil and salt. Mix it with the cheese, milk, eggs and half the butter.
Season it with salt. In a greased tray, put 1 pastry sheet, which must be larger and slightly spill out from the edges of the tray so that it can be wrapped later. Spread the sheet with butter, pour the filling in, some more butter, then add the second sheet.
Gently pinch the edges of the bottom sheet over the top one, spread it with plenty of oil. Bake the Rhodope wedges in a moderate oven until they get a delicious tan.