Greek Cheese Pastries

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            FOOD FUNNY
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Rose Benitez writes, "These are soooo bad, some people might even
think they are funny. With apologies to all."

Two peanuts walk into a bar, and one was a salted.

A sandwich walks into a bar. The bartender says, "Sorry we don't
serve food in here

I went to the butcher's the other day and I bet him 50 bucks that he
couldn't reach the meat off the top shelf. He said,"No, the steaks
are too high."

I went to a seafood disco last week... and pulled a mussel.

What do you call a fish with no eyes? A fsh.

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            TODAY'S RECIPE
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It's time for another quick trip around the world to see what ordinary
folks are cooking up at home. Here are the dishes we'll be sampling:

Monday's Starter
Greek Cheese Pastries (Tiropites)

Tuesday's Soup or Salad
Chinese Velvet Chicken and Corn Soup (Yu Mi Ji Tang)

Wednesday's Side Dish
Indian Curried Cauliflower (Dum Fhool Gobi)

Thursday's Entree
Japanese "Mother and Child" Salmon (Ikura Donburi)

Friday's Dessert
Austrian Almond Cake (Malakoff-Torte)

These crispy little pies are served in just about every home,
restaurant, and taverna in Greece. If using frozen phyllo dough, thaw
it tightly wrapped in the refrigerator overnight.

Greek Cheese Pastries (Tiropites)

8 oz (225 g) ricotta or cottage cheese
8 oz (225 g) feta cheese, crumbled
3 eggs, lightly beaten
3 Tbs (45 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
3/4 lb (340 g) phyllo dough (about 20 sheets)
1/2 lb (225 g) butter, melted

Mix together the cheeses, eggs, parsley, salt, and pepper. Cut the
phyllo sheets crosswise into 3 rectangles. Place a rectangle on a
work surface and gently brush with melted butter. Place 1 tablespoon
(15 ml) of the cheese mixture in one corner. Fold the rectangles in
half lengthwise to cover the cheese mixture. Fold the corner with the
cheese mixture diagonally to make a point, and continue folding and
rolling the triangle until the entire piece of dough is wrapped around
the filling. Repeat with the remaining dough and filling. (The
tiropites may be frozen at this point and baked directly from the
freezer.) Place on a lightly greased baking sheet and brush with
melted butter. Bake in a preheated 425F (220C) oven until golden
brown, 15 to 20 minutes. Serve warm or at room temperature. Makes
about 60.
Received on Mon Mar 7 02:53:52 2005