Container 9% cream cheese; or any softened cream cheese
5
oz
Grated parmigian cheese
2
Eggs; well beaten
2
ts
Milk
INSTRUCTIONS
DOUGH
FILLING
TOPPING
Source: My sister in law Olga Finkelstein
Dough: Work well all the ingredients, roll quite thin and put in a greased
pie pan.
Filling: Soak the onions for 5 or 10 minutes in hot water. Then fry them in
a little margarine till soft and transluscent, not brown. Let cool a
little, add the cream cheese and the grated cheese. Pour on the dough and
prepare the topping: 2 well beaten eggs with 2 Tsp milk. Pour over the pie
and bake at 350 till golden brown.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Apr 26,
1998
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