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Recipe Name: Athenian Cheese Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 15

8 Eggs
1 1/4 Pound(s) Greek Feta cheese, crumbled
1 Pound(s) Cottage cheese
1/4 Cup(s) Parmesan cheese
Salt to taste
pepper to taste
1 Pound(s) Filo pastry
3/4 Pound(s) Butter, melted
Beat eggs until light and creamy. Fold in crumbled Feta, cottage and
Parmesan cheeses. Season with salt and pepper. Place half of pastry
sheets in buttered 11x17 pan, brushing each pastry sheet individually
with butter. DO NOT SUBSTITUTE WITH MARGARINE. Pour in cheese filling.
Cover with remaining half of pastry sheets, brushing each with butter.
Brush entire pie generously with butter. Bake, uncovered, at 350ø for
45 minutes, or until golden. Cut into squares, while still hot, and
serve warm. This may be prepared and frozen. Working with filo pastry
is a little difficult, but this dish is very different and delicious
so it's well worth the trouble. HELEN N. DAMASKOS (MRS. JAMES)
AURORA, CO From <Traditions: A Taste of the Good Life>, by the Little
Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 230
Calories From Fat: 191
Total Fat: 21.7g
Cholesterol: 150.6mg
Sodium: 208mg
Potassium: 71mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 7.9g

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