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Catholic Recipe: Small Cheese Cakes

    INGREDIENTS

  • 1/2 pound feta cheese (mixture of 1/4 pound cottage cheese and 1/4 pound cream cheese may be substituted)
  • 1 cup thick white sauce, cooled (see recipe)
  • 2 eggs
  • pinches of salt, pepper, grated nutmeg
  • 1 tablespoon chopped parsley
  • 8 pastry sheets (Phyllo )
  • 2 tablespoons butter, melted
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Greece

Also Called: Tyropitakia

DIRECTIONS

Soak cheese 5 minutes in small amount of cold water. Drain. Place in bowl. Mash to form paste. Add white sauce, eggs one at a time. Stir well. Sprinkle in salt, pepper, grated nutmeg, parsley. Mix well. Take up pastry sheet. Fold over 2 inches at end. Continue folding to form strip. Cut strip in half. Repeat for all pastry sheets. Line up strips on pastry board. Brush with melted butter. Put 1 teaspoon filling on end of strip. Roll strip to form small cake. Repeat process for all strips until all pastry and filling utilized. Place cheese cakes on well-buttered baking pan. Brush with melted butter. Bake 20-30 minutes at 350° until golden brown and pastry is crisp. Serve immediately. Note: These cakes may be fried in hot oil. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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