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Cheese Filled Diamonds

chef.jackson's picture
  Cream cheese 8 Ounce (1 Large Package)
  Feta cheese 1⁄2 Pound
  Large curd cottage cheese 2 Cup (32 tbs)
  Egg yolks 3
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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