Bourekakia

Ingredients:

(Greek hors d’Ol..’lnTC)
‘I, pound Fela Cheese
I This butter lea
2 tsp. chopped parsley
1/z nap btthamel sauce phyllo sheets
salt and pepper to taste nutmeg

Instructions:

If the cheese is too salty, soak for 5 to 10 minutes in cold water. Drain and place in a bowl and crush to a paste, or put into a blender, after breaking up in small curds. Add white sauce, and blend to a fine paste. Add eggand salt, if necessary, with pepper and freshly ground nutmeg, and parsley, and mix very well. Take 2 pastry sheets at a time, and fold over two inches from the end and keep folding to the end of the sheet Separate the strips of the phyllo on a board, about two strips to one bourekakia, and brush lightly with melted butter. Put one teaspoon of the filling on one of the pastry and fold it over in the shape of a small triangle and keep folding to the end of the strip. If the phyllo is too big, cut the strip in two and make two bourekakia. Proceed the same way until the phyllo and filling are used. Line the cheese cakes in a buttered baking pan, ·sprinkle some melted butter on top, and bake in a 3500 oven until golden brown, approximately 15 minutes. Serve warm.

Notes:

I made this Greek hors d’oeuvre decades before our trip to Greece. It is one of my favorites. You can keep this in the freezer for up to one year. If frozen, bake at 400° for IO to J2 minutes. ,…

Servings Yield:

make two bourekakia