1/2 Phyllo Pastry
1/2 Sesame Seeds
1/2 Ricotta Cheese
4 Cottage Cheese
2 Of Fresh Mint
1/2 Fresh Ground Black Pepper
Remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour.
Make the filling by mashing the feta until it crumbles.
Add to this the eggs, Emmenthal cheese, ricotta, parsley, mint and pepper and blend well.
Cut each filo leaf into a strip 6 x 12 (15 x 30 cm.
Brush each leaf with the melted butter.
Fold the leaves in half lengthwise making strips 3 x l1 (6 x 30 cm.
Again brush with butter and place 1 Tbsp.
of the filling at the bottom of each leaf.,
Fold over to form a triangle (like you were folding a flag and continue folding until the strip is completed.
Repeat with each of the strips and place the completed triangles on a well greased cookie sheet.
Preheat oven to 375 degrees F.
Brush the tops of each triangle with butter and then with a mixture of the egg yolk and 2 Tbsp of water.
Sprinkle over with the sesame seeds and bake in a medium oven until the pastries are golden brown and flaky (about 20- 30 minutes.
Serve hot or cool.,
Yields 16- 24 pastries.