| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 30 |
|
Sheets of phyllo (to fit pan 8" square or 7×11) |
| 1 |
c |
Butter melted |
| 4 |
|
Eggs |
| 2 |
c |
(about 1/2 lb.) feta cheese; crumbled or grated |
| 2 |
c |
(about 1 lb) small curd cottage cheese |
| 2 |
tb |
Milk |
|
|
Salt |
INSTRUCTIONS
Preheat oven to 350 Brush a baking pan with melted butter. lay 10 sheets of
phyllo on bottom of pan, brushing each sheet with melted butter as it is
placed in the pan. Beat eggs until thich and foamy. add cheeses and beat
well. add 2 Tbs of the melted butter and milk. add salt if needed. beat
again. spread half the mixture over phyllo in the pan. top with another 10
sheets of phyllo, again brushing each sheet with butter. spread the other
half of the cheese mixture over, and then add the last 10 sheets of phyllo
brushing each sheet with butter. trim any excess pastry from the edge. Bake
at 350 for 1 1/4 hours. cut into squares or triangles and serve warm. makes
16 pieces NOTE; be very careful if you add salt. Feta cheese is salty
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "bevmed"
<bevmed@ingress.com> on Aug 17, 1997
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