| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Appetizer |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Phyllo |
| 1/2 |
lb |
Butter melted |
| 1/2 |
lb |
Feta cheese; crumbled |
| 1/2 |
lb |
Dry cottage cheese |
| 3 |
|
Eggs |
| 1 |
lb |
Phyllo |
| 1 1/2 |
|
Stick butter melted |
| 1 |
lb |
Feta |
| 12 |
oz |
Cottage cheese |
| 4 |
|
Eggs |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
VERSION ONE
VERSION TWO
From: LIR119@delphi.com
Date: Thu, 22 Feb 1996 18:04:41 -0500 (EST)
Prepare filling by combing all filling ingrdients. Prepare phyllo by using
2 whole buttered sheets, stack and cut into 6 strips. Use a heaping
taespoon of filling on bottom of each pastry strip, use the triangle method
for folding (like folding up a flag). repeat using phyllo and filling as
instructed. Brush with melted butter and bake from 350 to to 375 15 minutes
or golden. These may be prepared and frozen prior to baking. Note: another
variation is to use 1/3 cup chopped walnuts to the filling. Both above
versions are similar in ingredients but differ a bit.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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