Yield: 1 Servings
|1 pounds||Muenster cheese|
|2||Eggs, lightly beaten|
|1 tablespoon||Chopped parsley|
|1 pounds||Frozen phyllo dough|
|2||Sticks melted butter|
Grate the muenster cheese finely in a food processor or with a hand grater. Add eggs & parsley & blend well. Remove the phyllo dough from the freezer & gently unroll. With a sharp knife, slice dough into thirds, lengthwise, so that each is approximately 4" x 12". Re-wrap two thirds of the dough in plastic & return to the freezer. Tear a large piece of wax paper & place on counter. Working quickly, take one sheet of phyllo dough & brush liberally with butter. Top with two more sheets of phyllo, brushing each with butter. Place approximately 1 Tbls. of cheese mixture at one end of the buttered sheets, 1" from the edge. With your fingers, roll the dough over the cheese mixture twice. Fold in the edges of the dough & continue rolling tightly until the end. (Be careful not to tear the dough or roll too loosely, otherwise the cheese will spill out when baking). Place seam side down on a cookie sheet & brush tops with butter. Repeat with remaining phyllo sheets. Bake at 400 degrees for approximately 15 minutes or until golden & crispy.