Cheese Filled Filo Puffs

Last week my friend Becky of VintageMixer arranged an evening for several of us local SLC foodies to gather at her home to discuss her husband, Josh Rosenthal's, new book 'An Oak Tree Late In Winter'. We were each asked to bring a small plate/light appetizer to nibble on while we shared our feelings on the book and discussed life and the memories that fill it, together, as friends. I chose this small plate and I was delighted with it. It's delicate and full of flavor. I'd serve it again... and will. It was an evening I enjoyed very much and I encourage you to get yourself a copy of Josh's book. It is an honest and open expression of Josh and will hit the heart of every reader in a very personal way, I am sure. It is a great joy for me to have the chance to give the book a little plug here on my little blog. For more information go here.

Cheese Filled Filo Puffs

1/2 C ricotta cheese
8 oz feta cheese, crumbled
6 oz mozzarella cheese, shredded
2 garlic cloves, minced
1/3 C chopped Italian parsley
1 egg, beaten
salt and pepper to taste
9 sheets frozen filo dough, thawed
1/3 C butter, melted

In a large bowl combine the cheeses, garlic, parsley, egg, salt and pepper. After thoroughly washing your hands, combine all ingredients completely. Preheat your oven to 350 and lightly oil 2 baking sheets. Roll Filo out into one flat stack and cut lengthwise into thirds. Brush dough lightly with butter and work with one strip at a time. Place one tablespoon of the filling about one inch up from the bottom of the strip and bring the corner up over it. Continue in the same motion (folding corner over corner) until you reach the top of the strip, tuck under and place on a baking sheet. Continue until all filling/dough is used up and brush all of the tops with butter. Bake until edges are golden brown (about 20 minutes) and allow to cool slightly before serving.

*When working with Filo, keep the dough you are not working directly with covered with a damp towel to prevent drying.