Greek Cheese-Chile Pastries

Ingredients:
  • Melted; unsalted butter
  • 2 Eggs
  • 1 lbs Small curd cottage cheese
  • 1 lbs Feta cheese; crumbled
  • 1/4 cup Chopped parsley
  • 1 pinch Salt (up to 8)
  • 12 oz. Filo pastry (strudel leaves); thawed if frozen
  • 1/2 cup Parched; peeled, seeded, chopped fresh New Mexico hot green chilesor
  • 1/2 cup Canned diced green chiles
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Preparation:

Preheat oven to 350° F. 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.

Servings: 4 dozen pastries
Source:
Submitted by: Recipe Group Member
Date:






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