This recipe calls for pot cheese which is basically cottage cheese that has been drained longer and therefore has a slightly drier texture. If pot cheese is not available where you live, use cottage cheese but let it drain in a sieve for approximately half an hour before you use it. Also, this is a very time consuming recipe so don't start it until you have plenty of time!
What you'll need:
- 1 lb Feta cheese
- 1 (12 oz) pkg pot cheese
- 5 eggs
- 1/2 c parsley or dill, finely chopped
- 1/2 lb real butter OR 1/4 lb real butter + 1/4 lb margarine
- 1 lb Phylo pastry sheets
Remove one sheet of dough, place on a flat surface and butter well using a pastry brush. Fold the long side towards the middle making a strip about 2" wide. Butter again. Place 1 Tbl of the cheese mixture on the bottom right hand corner of the strip and fold over into a triangle shape. Keep folding and making triangles until you get to the end of the strip. Lightly butter the finished triangle and place on a cookie sheet that has been sprayed with non-stick cooking spray. Continue this process until all the dough/cheese has been used. This should make 75 pieces.
Bake @ 425 degrees for 20 minutes, turning once. Cool for 5 minutes before serving.
Feta cheese - $4.79/lb
cottage cheese - $2.86
eggs (18 count) -$1.47
herbs - $1.20 in store/free from herb garden
butter - $2.38
Phylo dough - $3.89
Total - $14.28/$0.19 per piece