Bougatsa with Cheese

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~ Ingredients: ~ 1 pack of Greek filo pastry ~ 1/2 lb cream cheese ~ 1 lb fresh ricotta cheese ~ 1 lb fresh cottage cheese ~ 1/2 a cup of melted unsalted butter ~ 1 1/2 tbsp of sugar ~ 1/2 tsp grated nutmeg ~ Powder cinnamon ~ Powder sugar

 

~ Using a mixer beat the cream cheese at high speed until light and fluffy. ~ Lower the speed and add the ricotta, cottage cheese, 1 1/2 tbsp of sugar, and nutmeg. ~ Beat for 1 minute at high speed and 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. ~ Using a medium size baking pan, butter the bottom and the sides. ~ Lay 7-8 filo sheets in the baking pan to form the base, brushing the top of each sheet with melted butter as you stack them one on top of the other. ~ Place your cheese filling in and spread it to go evenly over the base filo sheets. ~ Fold the filo sheet that are hanging out of the pad over the cheese and brush with butter. ~ Lay the remaining filo sheets on top, brushing each one with butter. ~ Cut off the excess filo sheets hanging over the sides of the baking pan. ~ Brush the top with butter and with a sharp knife, cut the top to any size serving squares you want. ~ Bake in a 350 degree (see conversions) oven for 20-30 minutes or until the filo puffs up and turns a golden chestnut color. ~ Cut at the point you already marked and serve hot. ~ Before serving, sprinkle with powder sugar and powder cinnamon. ~ Good luck and enjoy. ~ Version # 2: ~ 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 (see conversions) oven for 20-30 minutes or until the filo puffs up and turns into a golden chestnut color. ~ Cut into halves and sprinkle with powder sugar and powder cinnamon and serve hot. ~ Bougatsa is a great dessert over a cup of coffee. ~ Good luck and enjoy.