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Ingredients
  • 1 lb phyllo dough (24 sheets)
  • olive oil
  • Filling (see following recipes)
  •  
  • subheading: Roquefort Pistachio Filling:
  • ¼ pound imported Roquefort cheese
  • ¼ pound cream cheese
  • 1 egg
  • ½ cup coarsely chopped shelled pistachios (or walnuts or pecans)
  • grated nutmeg
  • black pepper
  •  
  • subheading: Spinach Feta Filling:
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • ½ finely chopped onion sautéed in 3 tblsp olive oil until golden
  • grated nutmeg
  • salt and pepper
  • ½ cup finely chopped fresh dill or mint
  • ⅓ cup ricotta cheese
  • ¼ cup feta cheese
  •  
  • subheading: Prosciutto Provolone Filling:
  • Prosciutto
  • Provolone
  • baby spinach
  • pesto or tomato sauce
Note: Ingredients may have been altered from the original.
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