Ingredients
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1/4 cup chopped green onion
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2 tablespoons butter
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1/4 cup grated romano cheese
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1/2 cup grated edam cheese (any other cheese you have inn the house) or 1/2 cup another hard cheese (any other cheese you have inn the house)
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4 ounces fat free cream cheese
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1/2 cup fat free sour cream
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2 -3 eggs
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1/2 cup half-and-half or 1/2 cup heavy cream
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salt
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black pepper
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1/2 lb crumbled feta or 1/2 lb bulgarian cheese
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8 ounces nonfat sour cream or 8 ounces yogurt
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1 cup soft butter (about 200g) or 1 cup margarine (about 200g)
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2 1/2 cups self rising flour
Instructions
- prepare dough by mixing ingredients together by hand until well blended.
- refrigerate until filling is ready.
- Cook the green onion in the butter/margarine over low heat until just cooked, and let cool at room temperature.
- place the cheeses, cream cheese, sour cream and milk in a food processor.
- pulse until blended.
- The mixture does not need to reach a totally creamy consistency.
- Mix in 2- 3 eggs depending on how thick you want the filling to be.
- Season to taste with salt and pepper.
- flatten out 2/3 of the dough in a 9X13 inch pan, and preheat oven to 350.
- Pour filling into pan over crust.
- roll the remaining dough between your palms into strips and lay over the filling back and forth (make a lattice pattern).
- Top with parmesan, sesame seeds and black pepper.
- Bake for approximately 35-40 minutes, or until golden brown and slightly puffy.