| 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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