| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Appetizer |
15 |
Servings |
INGREDIENTS
| 8 |
|
Eggs |
| 1 1/4 |
lb |
Greek Feta cheese; crumbled |
| 1 |
lb |
Cottage cheese |
| 1/4 |
c |
Parmesan cheese |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
lb |
Filo pastry |
| 3/4 |
lb |
Butter; melted |
INSTRUCTIONS
Beat eggs until light and creamy. Fold in crumbled Feta, cottage and
Parmesan cheeses. Season with salt and pepper. Place half of pastry sheets
in buttered 11x17 pan, brushing each pastry sheet individually with butter.
DO NOT SUBSTITUTE WITH MARGARINE. Pour in cheese filling. Cover with
remaining half of pastry sheets, brushing each with butter. Brush entire
pie generously with butter. Bake, uncovered, at 350° for 45 minutes, or
until golden. Cut into squares, while still hot, and serve warm. This may
be prepared and frozen.
Working with filo pastry is a little difficult, but this dish is very
different and delicious so it's well worth the trouble.
HELEN N. DAMASKOS (MRS. JAMES)
AURORA, CO
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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