Greek Chile-Cheese Pastries

• 8 to 12 oz. filo pastry, thawed if frozen
• melted unsalted butter
• 2 eggs
• 1 lb. small curd cottage cheese (about 2 c.)
• 1 lb. Feta cheese, crumbled
• 1/4 c. fresh parsley, chopped
• pinch of salt
• 1/2 c. parched, peeled, seeded, chopped fresh hot green chiles or 1/2 c. canned green chiles

1. Preheat oven to 350u0b0.
2. 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 3-inch wide strips.
3. Brush each 2-layer strip with melted butter on both sides, then place a spoonful of cheese filling at one end of each strip.
4. Top with a few pieces of chile.
5. Fold one corner of strip over filling to create a triangular end, then fold triangle over on itself.
6. Continue to fold triangle from side to side until you reach end of pastry strip.
7. You should have a triangle shaped pastry.
8. Pierce top of pastry with a wooden pick and place on buttered baking sheet.
9. Continue to make pastries with remaining filo sheets, cheese filling and chilies.
10. Bake 30 to 40 minutes or until golden brown and flaky.
11. Makes about 4 dozen pastries. If you prefer a milder flavor, substitute Muenster cheese for the Greek Feta.

pastry, butter, eggs, cheese, feta cheese, fresh parsley, salt, parched

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331607 (may not work)