MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Bougatsa
  Categories: Desserts, Greek
       Yield: 8 servings
 
     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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