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Greek Cheese-Chile Pastries

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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 (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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