Tuesday, February 25, 2020
Monday, February 17, 2020
Oh, and I love the jars. I don’t know if saving jars is a sign of old age, but I am saving the jars because they are so beautiful. I fill them with wonderful things and use them to share stuff like cacao powder. Can you tell I’m a fan? A big fan. LOVE U White Mountain. —Judy
Friday, February 14, 2020
3 level Tbsp. unsalted butter, melted (or vegetable oil)
⅔ c. White Mountain Foods Bulgarian Yogurt, strained
¾ c. feta cheese
1 egg (or egg substitute)
filo pastry sheets (6-7)
¼ tsp. baking soda
Preheat oven to 400. Put Feta cheese in a bowl and crumble it using a fork. Add the egg, strained Bulgarian yogurt and baking soda. Mix until all ingredients are well blended. Prepare a medium size cake pan by brushing bottom and sides with melted butter.
Place a clean kitchen towel on your counter or table top. Place one filo sheet onto the towel. Brush the exposed side of the filo sheet with melted butter, then spoon on small dollops of the feta mix. Once done, gently roll the filo sheet into a long tubular or sausage shape. Brush with butter a second time. Fit roll into the cake pan in a spiral shape following the edge inward. Continue filling up empty pan space and stacking rolls if necessary until feta mix is used up. Bake for 40 minutes or until golden brown. Scale up the ingredient amounts to make a deeper banista dish to serve more. Tastes great hot or cold!
at 7:11:00 AM