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by Sally Bernstein

Makes 70 appetizers


1 pound feta cheese, drained & crumbled
1 pound ricotta cheese
4 eggs, beaten
salt & pepper, to taste

Phyllo dough:
1 box frozen dough/1 pound, thawed
1 pound butter, melted

Combine the 4 filling ingredients.

Place one layer of phyllo dough on the counter and brush with the melted butter.  Repeat with the second layer and butter. Cut into 7 or 8 strips and place a teaspoon of filling at the end of each strip.  Fold flag style.  Seal edges with butter and place on cookie sheet.

Bake 400° for about 12 minutes, or until brown on both sides.
If made in advance: freeze, then bake.


©Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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