• Ingredients: 20
  • Serves: 52

Greek yogurt bourekakia with large egg yolks, beaten to blend, grated kasseri cheese or romano, finely chopped fresh italian parsley.

Ingredients

  • 2 large egg yolks, beaten to blend
  • 11 1/2 cups grated kasseri cheese or Romano
  • 1/4 cup finely chopped fresh Italian parsley

For meat sauce

For white sauce

  • an 8-ounce package feta, crumbled
  • twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

For baklava

  • 1/2 cup unsalted butter, melted

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Preheat oven to 350°F. Sift flour, baking powder and salt into large bowl. Add butter, yogurt and 2 eggs and stir to blend.

    For this step you will need

  2. Step 2 Knead with hands in bowl until smooth soft dough forms. Transfer dough to floured surface. Roll out to 12-inch square, about 1/2 inch thick.
  3. Step 3 Place strips on large baking sheet. Brush tops with yolks. Mix cheese and parsley in bowl. Sprinkle over strips.

    For this step you will need

Nutrition information

Calories 142 Carbohydrates 5 g (2%)
Fat 9 g (14%) Protein 10 g (20%)
Saturated Fat 6 g (28%) Sodium 437 mg (18%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 3 g Cholesterol 37 mg (12%)