RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cheese Phyllo Pie, Syrian: Bugacho - dairy
(8 to 10 servings) This is a layered phyllo dish with a cheese and yogurt filling. 10 sheets phyllo dough 3/4 cup (1 1/2 sticks) butter or margarine, melted Cheese Filling: 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1 1/2 cups (6 ounces) grated Muenster or Gruyere cheese 1 cup plain yogurt 3 large eggs, lightly beaten about 1/2 teaspoon salt dash of white pepper 1. Preheat oven to 375 degrees (190 C). Lightly brush 10- or 11-inch round baking dish with butter or margarine. 2. Melt butter in a saucepan. Add flour and stir until bubbly (2 to 3 minutes). Stir in milk and simmer, stirring, until thickened. Add Muenster cheese, yogurt, eggs, salt, and pepper and stir over very low heat until smooth. 3. Line prepared dish with a sheet of phyllo, folding excess over top. Brush with butter or margarine. Repeat with second phyllo sheet. Spread with about 3/4 cup cheese mixture. 4 Top 2 additional phyllo sheets, brushing with butter. Repeat layering with remaining cheese mixture and phyllo, ending with phyllo sheets. 5. Place in refrigerator for several minutes to firm, then cut into squares. (Bugacho may be prepared ahead to this point and frozen). 6. Bake until golden brown (about 40 minutes). Let stand 5 minutes before serving. JCN- Gil Marks
