• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Greek Cheese-Chile Pastries

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • Melted; unsalted butter
  • 2 Eggs
  • 1 lb Small curd cottage cheese
  • 1 lb Feta cheese; crumbled
  • 1/4 c Chopped parsley
  • 1 pn Salt
  • 8 -(up to)
  • 12 oz Filo pastry (strudel
  • -leaves); thawed if frozen
  • 1/2 c Parched; peeled, seeded,
  • -chopped fresh New Mexico
  • -hot green chiles
  • -or-
  • 1/2 c Canned diced green chiles
  • (see "Parched Peppers"
  • -recipe)


Preheat oven to 350. Brush baking sheets with melted butter. Beat eggs,
cheeses, parsley and salt together until well blended. Stack 2 pastry
sheets; cut stacked sheets lengthwise in 3-inch-wide strips. Brush each
2-layer strip with melted butter on both sides, then place a spoonful of
cheese filling at 1 end of each strip. Top with a few pieces of chile. Fold
1 corner of strip over filling to create a triangular end; then fold
triangle over on itself. Continue to fold triangle from side to side until
you reach end of pastry strip; you should have a triangle-shaped pastry.
Pierce top of pastry with a wooded toothpick and place on buttered baking
sheet. Continue making pastries to use remaining filo sheets, cheese
filling and chiles. Bake 30-40 minutes or until golden and flaky. Makes
about 4 dozen pastries.

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