 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
I have a good friend whose family comes from Syria, and they make this almost every week for Saturday night supper. It's very comfort-foody. Ingredients:
10 sheets phyllo dough |
3/4 cup butter, melted |
2 tablespoons butter |
2 tablespoons flour |
1 1/2 cups milk |
1 1/2 cups grated muenster cheese or 1 1/2 cups gruyere cheese (6 ounces) |
1 cup plain yogurt |
3 large eggs, lightly beaten |
1/2 teaspoon salt |
1 dash white pepper |
Directions:
1. Preheat the oven to 375 degrees (190 C).
2. Lightly brush a 10 or 11 inch round baking dish with the butter.
3. Melt the 2 tablespoons of butter in a saucepan.
4. Add the flour and stir until bubbly (2 to 3 minutes).
5. Stir in the milk and simmer, stirring, until thickened.
6. Add the Muenster cheese, yogurt, eggs, salt and pepper and stir over very low heat until smooth.
7. Line the prepared dish with a sheet of phyllo, folding excess over top.
8. Brush with butter.
9. Repeat with the second phyllo sheet.
10. Spread with about 3/4 cup cheese mixture.
11. Top 2 additional phyllo sheets, brushing with butter.
12. Repeat layering with remaining cheese mixture and phyllo, ending with phyllo sheets.
13. Place in the refrigerator for several minutes to firm, then cut into squares (The pie may be prepared ahead to this point and frozen).
14. Bake until golden brown (about 40 minutes).
15. Let stand 5 minutes before serving.
|
|