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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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My mixer died off, so I finally got the Kitchenaid stand mixer I've been waiting for!! (HUBBY HAD NO EXCUSES OF WHY I COULD'T GET IT!!) This recipe was one of the ones that came in the recipe booklet. Husbands rating- VERY GOOD. As for me I didn't even get to taste them, they were all gone. Ingredients:
1/2 lb feta cheese, drained and crumbled |
1 (3 ounce) package cream cheese |
1/2 cup cottage cheese |
1/4 cup grated romano cheese |
1/8 teaspoon pepper |
1 dash nutmeg |
2 eggs |
1 lb frozen prepared phyllo dough, thawed |
1 cup butter, melted |
Directions:
1. Preheat oven to 350.
2. Place feta cheese, cream cheese and cottage cheese in a bowl.
3. Beat medium speed one until fluffy, about one minute.
4. Scrape down sides if bowl and add romano cheese, pepper and nutmeg.
5. Beat low speed until combined, about 30 seconds.
6. Scrape down sides of bowl and add eggs one at a time, beating after each one.
7. Place one sheet of phyllo dough on flat surface, cover remaining dough with slightly damp towel (so it doesn't dry out).
8. Brush sheet with butter, top with another sheet, brush again with butter.
9. Cut lengthwise into 2 1/2 inch strips.
10. Place 1 teaspoon of cheese mixture on bottom corner of strip.
11. Fold over into a triangle and continue folding (like a flag).
12. Brush with butter and place on greased baking sheet.
13. Repeat with remaining dough and cheese mixture, working quickly (the dough will dry out fast).
14. Bake 15-20 minutes or until golden.
15. Serve immediately.
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