| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | Appetizer | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Phyllo |
| 1/2 | lb | Butter melted |
| 1/2 | lb | Feta cheese; crumbled |
| 1/2 | lb | Dry cottage cheese |
| 3 | Eggs | |
| 1 | lb | Phyllo |
| 1 1/2 | Stick butter melted | |
| 1 | lb | Feta |
| 12 | oz | Cottage cheese |
| 4 | Eggs | |
| 1/2 | ts | Salt |
INSTRUCTIONS
VERSION ONE VERSION TWO From: LIR119@delphi.com Date: Thu, 22 Feb 1996 18:04:41 -0500 (EST) 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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