Bougatsa

---------- Recipe via Meal-Master (tm) v8.02

Title: BOUGATSA
Categories: Desserts, Greek
Yield: 8 servings

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

Typed for you by Karen Mintzias

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