---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BOUGATSA
  Categories: Desserts, Greek
       Yield: 8 servings
  
            Karen Mintzias
     1/2 lb Cream cheese
       1 lb Fresh ricotta cheese
       1 lb Fresh lg-curd cottage cheese
            Granulated sugar
     1/2 ts Grated nutmeg
      18    Sheets commercial filo
     1/2 c  Butter (or more); melted
  
   Using an electric mixer, beat the cream cheese at high
   speed until light and fluffy.  Lower the speed and add
   the ricotta, cottage cheese, 1 1/2 tablespoons sugar,
   and the nutmeg.  Beat for 1 minute at high speed, then
   set aside while you prepare the filo.
       Lay the filo flat on a table and keep covered with
   a damp towel over waxed paper or plastic wrap.  By
   stacking 4 sheets, form a base of 15 x 18 inches,
   brushing the top of each sheet with melted butter as
   you stack them.  Then lay 2 sheets at right angles
   over the center, using the “base” as a diamond, not a
   square, brushing the center of each with butter.
   Divide the filling into 3 parts and spread one part
   over the filo to form a 7-inch square.  Set the rest
   of the filling aside.  Fold the top filo sheet over
   the cheese and brush with butter, and continue folding
   the filo over the cheese to make a square, brushing
   each time with butter.  With a wide spatula, lift the
   bougatsa and invert onto a cookie sheet.  Brush the
   top with butter and set aside.
       Repeat with the remaining filo, filling until all
   3 square pies are folded.  Bake in a 350 degree oven
   for 15 to 20 minutes or until the filo puffs up and
   turns a golden chestnut color.  Cut into small squares
   and sprinkle with additional sugar.  Serve piping hot.
   Source: “The Food of Greece” by Vilma Liacouras
   Chantiles; Avenel Books, New York.
   
   Typed for you by Karen Mintzias
  
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