1 1/4 lb Greek Feta cheese; crumbled
1 lb Cottage cheese
1/4 c Parmesan cheese
Salt to taste
Pepper to taste
1 lb Filo pastry
3/4 lb Butter; melted
Beat eggs until light and creamy. Fold in crumbled Feta, cottage and
Parmesan cheeses. Season with salt and pepper. Place half of pastry sheets
in buttered 11×17 pan, brushing each pastry sheet individually with butter.
DO NOT SUBSTITUTE WITH MARGARINE. Pour in cheese filling. Cover with
remaining half of pastry sheets, brushing each with butter. Brush entire
pie generously with butter. Bake, uncovered, at 350 for 45 minutes, or
until golden. Cut into squares, while still hot, and serve warm. This may
be prepared and frozen.
Working with filo pastry is a little difficult, but this dish is very
different and delicious so it’s well worth the trouble.
HELEN N. DAMASKOS (MRS. JAMES)
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,