Melted, unsalted butter
2 Eggs
1 lb Small curd cottage cheese
1 lb Feta cheese, crumbled
1/4 cup Chopped parsley
1 pinch Salt
8 -(up to)
12 oz Filo pastry (strudel leaves), thawed if frozen
1/2 cup Parched, peeled, seeded, chopped fresh New Mexico hot green chiles or-
1/2 cup Canned diced green chiles
(see "Parched Peppers" recipe)
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Preheat oven to 350. Brush baking sheets with melted butter. Beat eggs, cheeses, parsley and salt together until well blended. Stack 2 pastry sheets; cut stacked sheets lengthwise in 3-inch-wide strips.
Brush each 2-layer strip with melted butter on both sides, then place a spoonful of cheese filling at 1 end of each strip. Top with a few pieces of chile.
Fold 1 corner of strip over filling to create a triangular end; then fold triangle over on itself. Continue to fold triangle from side to side until you reach end of pastry strip; you should have a triangle-shaped pastry.
Pierce top of pastry with a wooded toothpick and place on buttered baking sheet. Continue making pastries to use remaining filo sheets, cheese filling and chiles. Bake 30-40 minutes or until golden and flaky. Makes about 4 dozen pastries. |
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