For the stuffing:
Heat the butter in a sauteuse or saucepan (medium size), until it melts.
Add the flour and stir well.
Gradually add the milk, constantly stirring, until you form a homogeneous bechamel cream.
Remove from the fire and leave the cream to cool down a little. Αdd 2 of the eggs, paprika, salt, pepper, grated graviera and kasseri cheese, and smoked pork cut in small cubes. Mix all the materials together.

For the pastry
Lay 1 puff pastry sheet on a surface. Divide it in 4 oblong vertical strips. Cut each strip in half along the width and each half in triangles, thus forming 16 triangles with 1 puff pastry sheet.
In a baking pan laid with baking sheet, place a reversed bowl in the center; lay around it, along the perimeter, the triangles with their tops looking outwards and the base towards the bowl. Continue with a second layer, placing each additional triangle between 2 triangles of the first layer.
Remove the bowl and spread the prosciutto slices on the pastry ring, along the perimeter.
On top of the prosciutto, add half the bechamel and cheese stuffing, in a medium dose so that it doesn’t overflow during baking.
Turn the edges of the prosciutto slices inwards, so that they cover and “embrace” the stuffing.
Fold the tops of the triangles over the stuffing and towards the center, so as to form a “wreath – margherita”, with small openings in between the folded pastry triangles.
Smear the surface with a lightly beaten egg, sprinkle with a few poppy seeds and bake at 180°C for 30 min, until golden brown.

Repeat the procedure with the second puff pastry sheet and the remaining ingredients (prosciutto and stuffing).