Greek cheese-chile pastries

Yield: 12 Servings

Measure Ingredient
\N \N Melted; unsalted butter
2 \N Eggs
1 pounds Small curd cottage cheese
1 pounds Feta cheese; crumbled
¼ cup Chopped parsley
1 pinch Salt (up to)
12 ounces Filo pastry (strudel leaves); thawed if frozen
½ cup Parched; peeled, seeded, chopped fresh New Mexico hot green chiles or-
½ cup Canned diced green chiles
\N \N (see \"Parched Peppers\" recipe)

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, .

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