Recipe#10899

Title: Greek 05

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Greek Bougatza 
 Date: 7 Mar 1999 22:53:53 -0700 
 Message-ID: <7bvolh$1eo@boofura.swcp.com> 

Yield: 8 servings
 1/2 lb cream cheese
 1lb fresh ricotta cheese
 1lb fresh large-curd cottage cheese
 granulated sugar
 1/2 tsp grated nutmeg
 18 sheets commercial filo
 1/2 cup 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.