I would like to hear about the cheese dish made with phillo dough&cheese?

Question

I recieved numerous e-mails but they were accidently deleted. So those of u that were so kind as to respond, could u e-mail me again. I"m so sorry for the s***w-up

Answer 1

Spanokopita is phyllo filled with Feta cheese and spinach. You can also make 'cheese purses" with the phyllo by putting a small clump of feta in a small circle of phyllo and bunch it up so it looks like a purse and bake.

Answer 2

Cheese pastries - (Tiropitakia)

Cheese pastries

Greek : Τυροπιτάκια

Yields : 25-30 pieces

  

INGREDIENTS

250 gr feta cheese 1 teacup cheese (graviera or kefalotiri) 2 eggs 1/2 cup milk Melted Butter 10 sheets filo dough Pepper



METHOD

Mash the feta cheese with a fork. Add the grated cheese, the eggs, the milk and the pepper. Mix well. Cut filo sheets in strips (3 strips for each sheet). Brush each strip with melted butter, and place one teaspoon of the filling on the one end of each strip. Fold each strip from side to side in the shape of a triangle until the entire strip covers the filling. Place the folded pastries on a buttered baking sheet, brush them with the melted butter and bake in medium temperature until they take a golden brown colour.



Spanakopita

SERVES 8 -10

Ingredients

14 sheets phyllo dough

2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY

1 lb feta cheese, crumbled

1/4 teaspoon salt

6 egg, well beaten

1 bunch green onion, chopped

1/2 bunch fresh dill, chopped (or 3/4 tsp. dried dill)

1 cup clarified butter

1 bunch parsley, chopped

1/4 teaspoon pepper

Directions

Cook spinach and drain out as much of the water as possible.

Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.

Mix well.

Butter a 13 x 9 baking dish and carefully layer 7 sheets of filo dough in dish, buttering each sheet with melted butter.

Add filling, spreading evenly, and lay 7 more sheets of filo on top, buttering with melted butter.

Butter the top sheet very well, paying attention to the corners.

Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.

Othmaliye - Traditional Middle Eastern Dessert Pastry

SERVES 8

Ingredients

150 g shredded phyllo dough (Othmaliye dough or Kunafa dough)

4 tablespoons ghee, melted

For the Filling

2 cups milk

2 tablespoons fine semolina

170 g Nestle cream (1 tin)

1 tablespoon rose water

1/2 cup pistachios, crushed

1 cup sugar syrup

Directions

Cover the bottom of a round 25cm baking tin with half the quantity of Othmaliye dough. Pour melted ghee over the dough and bake in a 200˚C preheated oven for 10–15 minutes or until dough is golden.

Remove from the oven and carefully take the crusted dough out and place it on a flat plate.

In the same baking tin, cover the bottom with the rest of the dough and bake again in the oven in the same way. Remove and place on a separate flat plate.

Add milk and semolina to a large saucepan, bring to boil, then simmer for 5-10 minutes or until sauce thickens. Remove from heat and stir in NESTLÉ Cream and rosewater. Allow to cool at room temperature.

Cover the first part of the baked dough with the cream mixture. Sprinkle crushed pistachio on top. Cover the cream with the second part of the baked dough.

6Sprinkle the syrup on top and allow to cool in the fridge for 2 hours. Slice and serve.

hope these help.  good luck and enjoy.

Answer 3

http://www.greekcuisine.com/oldsite/deta...

Answer 4

Tutmanik

Answer 5

Herbed Phyllo Purses Brie Cheese Salmon Lox Appetizer

serves 8

8 long fresh chive stems

1 tablespoon butter

1/2 pound mushrooms, finely chopped

5 cloves minced garlic

1 teaspoon dried thyme

Salt, to taste

1/8 teaspoon cayenne pepper

1 package Phyllo dough, thawed at room temperature

1/4 cup Brie cheese

5 slices smoked salmon lox

1/2 cup unsalted butter, melted

Dijon mustard for garnish

8 sprigs parsley

Put chive stems in boiling water; immediately plunge into ice water; drain, cover and set aside.

In a large skillet with 1 tablespoon butter sauté mushrooms and garlic until liquid is absorbed; add thyme, salt and cayenne pepper; cool.

Stack 3 sheets phyllo dough on work surface with melted butter between each layer; cut crosswise into 3 equal strips, then cut each strip into 3 pieces making a total of  9 squares (8 are needed for this recipe).

Place mushroom mixture, brie cheese and salmon lox among 8 squares.  Enclose filling by gathering phyllo and carefully twisting top to form purse.  Brush tops with butter, place on a buttered sheet pan, bake at 350° for  5 to 7 minutes.  Remove from oven to cool.

Tie chive stems around cooled purses; spoon a wide strip of Dijon mustard on each serving plate, draw wavy lines through the mustard  with a kitchen comb or fork; garnish with parsley.