Make the scented milk for the bechamel: Heat the milk in a small pot until it almost starts to boil, remove from the heat and add the tea bags, the cinnamon sticks and the cloves. Let them steep for 3-5 minutes and discard the tea bags. Pass the milk through a sieve to catch the cinnamon sticks and the cloves.

Make the béchamel sauce: Cook the flour with the oil in a large pot until it smells nutty and then remove from the heat. Add the warm milk gradually, whisking constantly to prevent it from forming any lumps. When all the milk is added, return to the stove and cook over medium heat, whisking constantly, until it thickens.

Preheat your oven to 375°F (190°C) and lightly grease a 10x8 inch (27x20 cm) rectangular pan. You can also use a round pan 10 inches (26 cm) in diameter.

Make the filling: Add all the cheese (except the feta) to the béchamel sauce. Add a generous pinch of salt, freshly grated pepper, the ground cinnamon and the ground nutmeg and stir to mix. Add the two eggs. Beat the third egg into a cup, add the half to the béchamel sauce and keep the other half for the egg wash.Mix well to combine. Wait for the filling to cool down and add the crumbled feta.

Make the pie: Place the one sheet of puff pastry on the pan, making sure that it is large enough to overhang from the edges of the pan. Add the filling on top of the puff pastry and level it with a spatula. Top with the second sheet of puff pastry, fold the edges inwards and pinch them with your fingers to seal them.

Beat the remaining egg with 2 tablespoons milk and brush the surface of the pie. Score the surface with a sharp knife and sprinkle some sesame seeds. Bake at the lower rack of your oven for 50 minutes (if you notice it starts to brown quickly cover with a piece of foil). Let it cool for at least 40 minutes before serving.

Eat!