Recipe#6682

Title: Bougatsa

  Source: "The Food of Greece" by Vilma Liacouras
  Chantiles; Avenel Books, New York.
  
  Typed for you by Karen Mintzias

      Yield: 8 servings
    1/2 lb Cream cheese
      1 lb Fresh ricotta cheese
      1 lb Fresh lg-curd cottage cheese
           Granulated sugar
    1/2 ts Grated nutmeg
     18    Sheets commercial filo
    1/2 c  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.