(Karen Laedlein)
INGREDIENTS
8-12 oz. Feta cheese, crumbled
8-12 oz. Cottage cheese, small curd
2-3 eggs, beaten
Fresh parsley, minced
1 stick butter, melted
1 stick margarine, melted
Filo sheets (thawed but protected from drying out) (1 section)
DOUBLED RECIPE
16-24 oz. Feta cheese, crumbled
16-24 oz. Cottage cheese, small curd
4-6 eggs, beaten
Fresh parsley, minced
2 sticks butter, melted
2 sticks margarine, melted
Filo sheets (thawed but protected
from drying out) (Whole box)
INSTRUCTIONS
In a bowl, crumble the cheeses, add eggs, and parsley until the consistency of creamed eggs.
Melt the butter and margarine.
Cut the filo in 3” wide long strips.
Brush the melted butter onto one long strip of the filo, fold in half lengthwise. Butter again.
Add 1 ½ tsp* of cheese mix to a corner of the long strip and fold up (flag style) to form a triangle. Repeat.
Freeze on waxed sheet then store in a Ziplock bag. (Freeze up to 4 weeks)
Cook at 400° until golden.
*don’t skimp or there will be leftovers.
