|by Norma Wangness|
This spiral-bound index card size recipe book contains all the good foods of Norwegian-Americans.
Tip: Try pastry ricotta cheese for more results.
Results 1 - 7 of 7 for filo pastry ricotta cheese
Turn pineapple into ... bowl, combine cream cheese, ricotta, 1/2 cup ... drained pineapple. Place filo leaves between damp ... a sheet of pastry in well-greased 9x13x2 ... marking. Makes 40 diamonds.
Beat eggs; fold in cheeses. Add salt ... butter on each pastry sheet. Place a ... end of the filo strip. Fold the ... smooth, damp towel to retain moisture.
Wash spinach. Cut ... parsley, eggs and cheese. Add cooked ... 5 of the filo sheets. Brush each ... squares or even after a meal with a chilled white retsina.
Wash and clean ... parsley, dill, nutmeg, cheeses and eggs. Add ... one sheet of filo in half and ... or until the pastry is crisp and ... squares and serve hot.
Greek filo cheese triangles Bake at ... warm. Mix eggs, Ricotta, Feta together. ... prepared and frozen, unbaked. Then bake frozen (without prior thawing).
Drain pineapple and ... bowl, combine cream cheese, cottage cheese, ... drained pineapple. Place filo leaves between dampened ... a sheet of pastry in greased pan ... diamond shapes at markings.
Place defrosted spinach ... Combine spinach with Ricotta, sour cream, eggs, Parmesan cheese and seasonings. Place ... directions for melting filo. Unfold the ... Makes 12 to 15.
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