1/2 lb Cream cheese
1 lb Fresh ricotta cheese
1 lb Fresh lg-curd cottage cheese
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