1 (8-ounce) package cream cheese, softened
1 cup small curd cottage cheese
1/2 cup Parmesan cheese, grated
2 eggs, beaten
1/2 cup finely chopped fresh mixed herbs (parsley, oregano, savory or other)
16 (9 x 14-inch) sheets fillo dough, thawed
3 tablespoons butter, melted Directions:
Preheat oven to 350 degrees F. In a large bowl, use a hand mixer to beat cheeses and eggs together just until blended. Mix in herbs. Roll out fillo sheets and make two stacks of 8 sheets. Working quickly, divide cheese and herb mixture between the two stacks, spreading the mixture within 1 to 2 inches of the edges. Starting at the long end of each stack, roll cheese mixture inside the fillo and seal the edges by brushing with a little butter and pressing together. Place rolls seam side down on a baking sheet and use a sharp knife to score the tops diagonally in three or four evenly spaced places. Brush outside of rolls with remaining butter and place seam side down on ungreased cookie sheet. Bake for 30 minutes or until golden brown. Remove from oven and let cool for five minutes. Slice crosswise and serve.
Note: Slice into small pieces for appetizers or larger portions for a meal.
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