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Greek Cheese pastries

Posted by on Feb. 5, 2009 at 3:54 PM
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Greek Cheese pastries

6 oz (185 g) feta cheese, crumbled

6 oz (185 g) cottage cheese or shredded Monterey Jack cheese

2 eggs, lightly beaten

1/4 cup (1/3 oz/10 g) chopped fresh flat-leaf (Italian) parsley

2 tablespoons chopped fresh dill

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground pepper

9 sheets filo dough (about 6 oz/185 g), thawed in the refrigerator if

1/4 cup (2 oz/60 g) clarified unsalted butter, melted

Peanut or olive oil for deep-frying

In a bowl, combine the feta cheese, cottage cheese or jack cheese,
parsley, dill and nutmeg. Mix well, then season to taste with salt

Remove the filo sheets from their package and lay the stacked sheets
flat on
a work surface. Cut the stack into quarters, forming squares
measuring about
6 inches (15 cm) on a side. Cover the stack with a damp towel or
wrap to prevent the sheets from drying out. Working with 1 square at
a time,
place it on the work surface, brush it lightly with butter and then
spoon a
narrow strip of the cheese mixture (2-3 tablespoons) along one end,
a 3/4-inch (2-cm) border on the bottom and sides. Fold in the sides,
the bottom up over the filling and then roll up like a cigar. Seal
the edge
with a little water and repeat with the remaining squares and filling
all have been used.

In a deep frying pan, pour in peanut or olive oil to a depth of 2 1/2
(6 cm) and heat to 350°F (180°C) on a deep-frying thermometer (or
until a
tiny piece of filo dropped into the oil turns golden within moments).
Working in batches, carefully slip the rolls into the hot oil and
turning as needed, until golden on all sides, about 5 minutes. Do not
the pan. Using a slotted spoon or tongs, transfer to paper towels to
Arrange the rolls on a warmed platter and serve hot.


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by on Feb. 5, 2009 at 3:54 PM
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