Cheese Filled Diamonds
|Cream cheese||8 Ounce (1 Large Package)|
|Feta cheese||1⁄2 Pound|
|Large curd cottage cheese||2 Cup (32 tbs)|
|Minced parsley||2 Tablespoon|
|Butter/Margarine||1⁄2 Pound (1 Cup)|
|Filo dough sheets||3⁄4 Pound (24 Sheets, About 3/4 Of A 1-Pound Package)|
Beat together cream cheese, feta cheese, cottage cheese, egg yolks, and parsley until well blended and creamy.
Melt butter in a small pan; set aside.
Lay out 3 sheets of fila (keep remaining fila covered with clear plastic film).
Lightly brush 1 sheet with butter, using a wide pastry brush; lay on another sheet, lightly brush with butter; top with third sheet, lightly brush with butter.
Spoon a 1/2-inch-wide ribbon of cheese mixture along 1 long side of dough.
Starting from that side, roll up jelly-roll fashion, tucking in ends as you work to encase filling.
Place seam side down on an ungreased baking sheet.
Repeat, making 7 more rolls and placing them about 1 inch apart (you'll need 2 baking sheets).
Bake, uncovered, in a 375° oven for 15 minutes or until puffed and lightly browned.
Let cool 15 minutes; then slice through each roll on the diagonal about 2 1/4 inches apart, making diamond-shaped pieces.
Serve at once. or cool completely, cover, and chill until next day; for longer storage, wrap airtight and freeze.
To reheat (thaw if frozen), bake, uncovered, in a 375° oven for 15 minutes or until brown and puffy.