|Muenster cheese||1 Pound, grated|
|Monterey jack cheese||1 Pound, grated|
|Chopped parsley||1⁄2 Cup (8 tbs), chopped|
|Flour||3 Cup (48 tbs)|
|Melted butter||1 Cup (16 tbs)|
|Salt||1 Tablespoon (Boiled in salt water)|
|Olive oil||1 Tablespoon|
|Butter||1 Cup (16 tbs), melted|
Prepare the filling by combining the cheeses and parsley in a mixing bowl, mixing well.
Set aside while you prepare the dough.
In a bowl beat the eggs until frothy and light.
Stir in the flour and salt.
Knead about ten minutes until the dough becomes firm and heavy.
If it is not firm enough, add a little flour and enough water to hold it together.
Divide the dough into twelve balls.
Roll each ball paper thin.
Butter a ten-inch square baking pan.
Line the pan with one layer of uncooked dough, folding the edges to fit the pan.
Brush with the melted butter.
Over high heat bring the water to boil in a large pan.
Add the salt and olive oil.
Take one sheet of dough and gently drop it into the boiling water.
Boil for one minute, using a spoon to keep it submerged.
Remove gently and plunge the dough into ice cold water to stop the cooking process.
Drain in a colander and lay out on a dish towel to absorb any remaining moisture.
Arrange this second sheet over the first layer and brush with butter.
Repeat the process with three more sheets, cooking and buttering every sheet.
Spread the cheese filling over the layers.
Cover the cheese filling with the remaining five layers, cooking and buttering every sheet.
Do not boil the sixth sheet, but arrange, un- cooked, over the top layer.
Cut into three-inch squares.
Brush with butter.
Bake at 400 degrees for about one hour, or until golden brown.