| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Greek |
Appetizer |
12 |
Servings |
INGREDIENTS
|
|
Melted, unsalted butter |
| 2 |
|
Eggs |
| 1 |
lb |
Small curd cottage cheese |
| 1 |
lb |
Feta cheese, crumbled |
| 1/4 |
c |
Chopped parsley |
| 1 |
pn |
Salt |
| 8 |
|
up to |
| 12 |
oz |
Filo pastry, strudel |
|
|
leaves thawed if frozen |
| 1/2 |
c |
Parched, peeled seeded |
|
|
chopped fresh New Mexico |
|
|
hot green chiles |
|
|
or- |
| 1/2 |
c |
Canned diced green chiles |
|
|
see "Parched Peppers" |
|
|
recipe |
INSTRUCTIONS
Preheat oven to 350. Brush baking sheets with melted butter. Beat
eggs, cheeses, parsley and salt together until well blended. Stack 2
pastry sheets; cut stacked sheets lengthwise in 3-inch-wide strips.
Brush each 2-layer strip with melted butter on both sides, then place
a spoonful of cheese filling at 1 end of each strip. Top with a few
pieces of chile. Fold 1 corner of strip over filling to create a
triangular end; then fold triangle over on itself. Continue to fold
triangle from side to side until you reach end of pastry strip; you
should have a triangle-shaped pastry. Pierce top of pastry with a
wooded toothpick and place on buttered baking sheet. Continue making
pastries to use remaining filo sheets, cheese filling and chiles. Bake
30-40 minutes or until golden and flaky. Makes about 4 dozen pastries.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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