• 1serving

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Muenster cheese

  2. 2 Eggs - lightly beaten

  3. 1 tablespoon 15ml Chopped fresh parsley

  4. 1 lb 454g / 16oz Frozen phyllo dough

  5. 2 Butter - melted

Instructions Jump to Ingredients ↑

  1. Grate the cheese finely in a food processor or with a hand grater. Add eggs and parsley and blend well.

  2. Remove the phyllo dough from the freezer and gently unroll. With a sharp knife, slice dough into thirds, lengthwise, so that each is approximately 4" by 12". Rewrap two thirds of the dough in plastic and return to the freezer.

  3. Tear a large piece of wax paper and place on counter. Working quickly, take one sheet of phyllo dough and brush liberally with butter.

  4. Top with two more sheets of phyllo, brushing each with butter. Place approximately 1 tablespoon of cheese mixture at one end of the buttered sheets, 1 inch from the edge. With your fingers, roll the dough over the cheese mixture twice.

  5. Fold in the edges of the dough and continue rolling tightly until the end. (Be careful not to tear the dough or roll too loosely, otherwise the cheese will spill out when baking.)

  6. Place, seam side down, on a cookie sheet and brush tops with butter. Repeat with remaining phyllo sheets.

  7. Bake at 400F for about 15 minutes or until golden and crispy. Serve warm.


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