Shelly's Recipe

GREEK CHEESE PASTRIES

Category: Cheese

1 (8 oz) pkg feta cheese
1 cup ricotta cheese
1/4 cup chopped parsley
/2 tsp black pepper
2 large eggs
1/2 (16 oz) pkg frozen phyllo dough, thawed
1/2 cup butter, melted

In a bowl, finely crumble feta; stir in ricotta, parsley, pepper and eggs. With a knife, cut phyllo as directed for rolls, triangles or bundles. Place cut phyllo on waxed paper; then cover completely with plastic wrap to prevent it from drying. Prepare as directed, and then place in a greased jelly-roll pan, about 1 inch apart. Brush with melted butter. If not serving right away, cover with plastic wrap and refrigerate. About 25 minutes before serving, preheat oven to 400. Bake 15-20 minutes until golden.

Bundles: Cut stack of 5 sheets phyllo lengthwise into 4 strips, then cut each strip crosswise into 5 squares. Place 2 squares on top of each other; brush top lightly with melted butter. Layer 2 more squares crosswise over first 2; brush. Place 1 rounded tsp filling in center; crimp phyllo around filling. Repeat to make 25.

Rolls: Cut stack of 6 sheets phyllo crosswise into 4 strips. Brush 1 strip light with melted butter. Place 1 rounded tsp filling on center at end of strip. Roll strip with filling 1/3rd of the way, then fold left and right sides over roll; continue rolling to end. Repeat to make 24.

Triangles: Cut stack of 5 sheets phyllo lengthwise into 5 strips. Brush 1 strip lightly with melted butter. Place 1 rounded tsp filling at end of strip. Fold one corner of strip diagonally over filling. Continue folding over at right angles until you reach the end of the strip. Repeat to make 25.