Syrian Bugacho

[Guest guest]

Cheese Phyllo Pie

 

 

(8 to 10 servings)

 

This is a layered phyllo dish with a cheese and yoghurt filling.

 

10 sheets phyllo dough

3/4 cup (1 1/2 sticks) butter or margarine, melted

 

Cheese Filling:

 

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

1 1/2 cups (6 ounces) grated Muenster or

Gruyere cheese

1-cup plain yoghurt

3 large eggs, lightly beaten

About 1/2 teaspoon salt

Dash of white pepper

 

1. Preheat oven to 375 degrees (190 C).

Lightly brush 10- or 11-inch round baking

dish with butter or margarine.

 

2. Melt butter in a saucepan. Add flour and

stir until bubbly (2 to 3 minutes). Stir in

milk and simmer, stirring, until thickened.

Add Muenster cheese, yoghurt, eggs, salt,

and pepper and stir over very low heat

until smooth.

 

3. Line prepared dish with a sheet of

phyllo, folding excess over top. Brush with

butter or margarine. Repeat with second

phyllo sheet. Spread with about 3/4 cup

cheese mixture.

 

4 Top 2 additional phyllo sheets, brushing

with butter. Repeat layering with remaining

cheese mixture and phyllo, ending with

phyllo sheets.

 

5. Place in refrigerator for several

minutes to firm, then cut into squares.

(Bugacho may be prepared ahead to this

point and frozen).

 

6. Bake until golden brown (about 40

minutes). Let stand 5 minutes before

serving