Ingredients:
4 oz. feta cheese 1 (3-oz.) package cream cheese, softened 1/, c. cottage cheese 1 (16-oz.) package frozen phyllo pastry, thawed Unsalted butter, melted
Instructions:
Beat eggs at medium speed with electric mixer 1 minute; beat in cheeses. Unfold phyllo, and cover with a damp towel to prevent from drying out. Place I phyllo sheet on a flat surface covered with wax paper; cut lengthwise into 3 (12 X 6 inch) strips. Brush I Jong side of each strip with melted butter; fold strips in half lengthwise, and brush with butter. Place I teaspoon cheese mixture at base of each strip; fold right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together. Place triangles, seam side down, on ungreased baking sheets, and brush with butter. Repeat procedure with remaining phyJJo sheets, cheese mixture, and butter. Bake at 375° for 15 minutes or until golden. Yields 511 dozen. You may freeze unbaked pastries on baking sheets; remove to airtight containers, and freeze up to 2 weeks. Bake as directed without thawing.
Notes:
Always allow 4-6 appetizers per guest if a rneaJ quickly follows. If a late meal is planned, allow 6-8 per guest. If no meaJ foJJows, allow 8-10 per guest A lot of wo a Jot of praise!
Servings Yield:
Yields 511 dozen
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