cat lover
06-26-2006, 05:53 AM
1 egg, lightly beaten
1 egg white, lighlt beaten
1 cup ricotta chese
1/4 cup minced fresh parsley
4 cups (16 oz) shredded mozzarella cheese
1 pkg. (8oz) frozen phyllo dough, thawed
1/2 cup butter, melted
In a bowl combine the egg, egg white, ricotta and parsley. Stir in mozzarella and set aside. Unroll phyllo dough and cut the stack of sheets in half widthwise. Place one sheet of dough in a greased 13 x 9 x 2" pan and brush with melted butter. Repeat three times. Keep remaining dough covered with plastic wrap so it doesn't fry out. Spread cheese mixture evenly over top. Layer with remaining dough and brush every other layer with butter. Bake at 350 degrees for 25-30 minutes or till golden. Cut into squares. Makes 16 appetizers
1 egg white, lighlt beaten
1 cup ricotta chese
1/4 cup minced fresh parsley
4 cups (16 oz) shredded mozzarella cheese
1 pkg. (8oz) frozen phyllo dough, thawed
1/2 cup butter, melted
In a bowl combine the egg, egg white, ricotta and parsley. Stir in mozzarella and set aside. Unroll phyllo dough and cut the stack of sheets in half widthwise. Place one sheet of dough in a greased 13 x 9 x 2" pan and brush with melted butter. Repeat three times. Keep remaining dough covered with plastic wrap so it doesn't fry out. Spread cheese mixture evenly over top. Layer with remaining dough and brush every other layer with butter. Bake at 350 degrees for 25-30 minutes or till golden. Cut into squares. Makes 16 appetizers