Bougatsa

Title:
Bougatsa

Yield:
8 Servings

Categories:
Desserts,
Greek




Ingredients:





   1/2 lb Cream cheese


     1 lb Fresh ricotta cheese


     1 lb Fresh lg-curd cottage cheese


          Granulated sugar


   1/2 ts Grated nutmeg


    18    Sheets commercial filo


   1/2 c  Butter (or more); melted






 Using an electric mixer, beat the cream cheese at high speed until light


 and fluffy.  Lower the speed and add the ricotta, cottage cheese, 1 1/2


 tablespoons sugar, and the nutmeg.  Beat for 1 minute at high speed, then


 set aside while you prepare the filo.


     Lay the filo flat on a table and keep covered with a damp towel over


 waxed paper or plastic wrap.  By stacking 4 sheets, form a base of 15 x 18


 inches, brushing the top of each sheet with melted butter as you stack


 them.  Then lay 2 sheets at right angles over the center, using the "base"


 as a diamond, not a square, brushing the center of each with butter. Divide


 the filling into 3 parts and spread one part over the filo to form a 7-inch


 square.  Set the rest of the filling aside.  Fold the top filo sheet over


 the cheese and brush with butter, and continue folding the filo over the


 cheese to make a square, brushing each time with butter.  With a wide


 spatula, lift the bougatsa and invert onto a cookie sheet.  Brush the top


 with butter and set aside.


     Repeat with the remaining filo, filling until all 3 square pies are


 folded.  Bake in a 350 degree oven for 15 to 20 minutes or until the filo


 puffs up and turns a golden chestnut color.  Cut into small squares and


 sprinkle with additional sugar.  Serve piping hot. Source: "The Food of


 Greece" by Vilma Liacouras Chantiles; Avenel Books, New York.


 


 Typed for you by Karen Mintzias


 Sent to me by Bill