FILA CHEESE SQUARES

This recipe is adapted from the Sunset Vegetarian Cooking book, one of my favorite books. My cheese making really gets to show off in this recipe.

1 C Chevre
4-8 ounces feta cheese, crumbled (more feta, more salty)
1/3 C milk
2 T all-purpose flour
2 eggs
1/2 t ground nutmeg
1/4 t pepper
1/2 C chopped fresh parsley
9-12 sheets (about 1/2 lb) fila dough, each about 16 x 24 inches
1/2 C butter, melted

In a mixer, beat Chevre, feta, milk, flour, eggs, nutmeg, and pepper until well blended. Stir in parsley.

Cut fila in half crosswise, then cover loosely to keep from drying out. With a pastry brush, coat bottom of a 9 x 13 pan with butter. Line pan with a sheet of fila. Brush fila lightly in a few places with melted butter. Cover with another sheet of fila and brush lightly with butter. Repeat until you have used half the fila.

Spread cheese mixture evenly over fila. Cover with another sheet of fila and brush lightly with butter, repeat with remaining fila. Brush top with remaining butter. (At this point, you may cover and refrigerate until next day)

Bake, uncovered, in a 375 F oven for 35 minutes or until top of pastry is golden and crisp.