| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | Appetizers, Ethnic | 1 | Servings |
INGREDIENTS
| Version one: | ||
| 1/2 | lb | Fillo |
| 1/2 | lb | Butter melted |
| 1/2 | lb | Feta cheese crumbled |
| 1/2 | lb | Dry cottage cheese |
| 3 | Eggs | |
| Version two: | ||
| 1 | lb | Phyllo |
| 1 1/2 | Sticks butter melted | |
| 1 | lb | Feta |
| 12 | oz | Cottage cheese |
| 4 | Eggs | |
| 1/2 | ts | Salt |
INSTRUCTIONS
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 . From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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