Bourekakia

(Baked Cheese Puffs)

Preheat Oven: 350 degrees

• 1/2 lb Feta, crumbled
• 1/2 lb Ricotta
• 3 Eggs, lightly beaten
• 1 tbsp Fresh Parsley, finely chopped
• 1 tbsp dry Bread Crumbs
• 1 lb Phyllo pastry
• 1 1/2 cups melted butter

Mix cheeses, eggs, parsley and bread crumbs.

Remove half phyllo sheets from package, keeping other half in refrigerator so they don't dry out. cut sheets into strips about 3 1/2 inches by 12 inches. Use two strips at a time. Covering the remaining strips with wax paper to keep from drying out.

Brush one strip with melted butter. Place second on top and brush again. Place 1 tbsp cheese mixture at one end of the layered strip. Lift corner of strip next to filing and fold over to form triangle enclosing the filling. Continue to fold up pastry, maintaining triangular shape.

Fill and fold remaining strips in the same way.

Repeat the process with refrigerated half of phyllo dough.

Place puff on buttered baking pan and brush tops with melted butter. Bake until golden, approx. 20 minutes.

To Reheat: Place on cookie sheet and bake @ 350 for 8 minutes.

*** Puffs may be frozen before baking. They will keep in the freezer for about 4 weeks in a sealed container. When ready to bake, brush with butter and bake @350 for 30 minutes.***