Greek cheese-chile pastries
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Melted; unsalted butter | ||
| 2 | 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 |
| (see \"Parched Peppers\" recipe) | ||
Directions
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, .