Appetizers, Cooking

Kalizounia (Cheese Squares)

By: Ellina Angeletakis

Ingredients:

1 box of Filo dough

1 container (15 oz.) Ricotta cheese

½ Lb. of Feta cheese

Oil

Equipment:

Wax paper

Pastry brush

Small bowl

Medium size mixing bowl

Fork and spoon

Directions:

Preheat the oven to 350 degrees

Open the Filo dough and place on a sheet of wax paper. Cut another sheet of wax paper, and place a single sheet of Filo on it. Fold the sheet into thirds and separate the folds. Cut another sheet of wax paper. Place the first third of the Filo sheet on its long side up. Using the pastry brush, cover the sheet with oil. Take the second sheet and place it on top of the first sheet. Again cover it with oil. Then, place the last 1/3 sheet on top. Brush again with oil. The oil will make the Filo sheets stick together.

Meanwhile, use a fork to mix the Ricotta cheese and the Feta together in a medium-size mixing bowl. Continue mixing until there are no lumps.

Take 2 tbsps of the Ricotta and Feta mix. Place it on the bottom center of the oiled Filo sheets, about 2 inches from the edge. Fold both sides of the sheets together so that they touch. Bruch sheets with oil. Take the bottom of the sheets and fold up, so that it covers the Ricotta mixture. Continue folding the Filo in 2-inch sections until the Filo sheet looks like a 2 inch rectangle. Repeat procedure until all the Filo and Ricota mixture are combined.

Place the Kalizounia on a cookie sheet. Place in the oven and cook for 25 to 30 minutes. Each Filo sheet makes one Kalizounia.

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