Recipe ingredients and directions:
2 eggs
1/2 pound feta cheese, crumbled
1 (8-ounce) package cream cheese
1/4 cup coarsely chopped parsley
1/4 cup coarsely chopped green onion
1/2 teaspoon dried mint leaves
16 filo leaves
1 cup butter, melted
Combine eggs, feta, and cream cheese in a blender. Blend at medium
speed until smooth. (Note: A food processor/steel knife works
fine, too.) Add parsley, onion, and mint. Blend until combined.
Refrigerate for at least one hour. Remove filo dough from refrigerator
and cut into six strips, each 16 x 1 1/2 inches. Keep one stack
of dough out to work with, wrap remaining leaves airtight to keep
from drying out. Keep a damp cloth over strips you are working
with, removing one at a time. Place one rounded teaspoon of filling
on end of each strip. Fold corner to opposite side, forming a
triangle. Continue folding, keeping triangle shape to other end.
Place filled pastries on ungreased cookie sheets and keep covered
with a damp cloth. Brush pastries liberally with melted butter.
Bake in a 375 degree F oven for 20 minutes, or until golden. Serve
hot.
Category: Appetizers Recipes