Recipe - Greek Cheese-Chile Pastries

Melted; unsalted butter
2 Eggs
1 pound Small curd cottage cheese
1 pound Feta cheese; crumbled
One fourth cup Chopped parsley
1 pn Salt
8 (up to)
12 ounce Filo pastry (strudel
leaves); thawed if frozen
One half cup Parched; peeled, seeded,
chopped fresh New Mexico
hot green chiles
or
One half cup Canned minced green chiles
(see "Parched Peppers"
recipe)

Preheat oven to 350. 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 3inchwide strips. Brush each
2layer 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 triangleshaped 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 3040 minutes or until golden and flaky. Makes
about 4 dozen pastries.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.