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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the cheese, sugar, eggs and vanilla and beat with a mixer till creamy smooth. | 2. Brush the bottom of a 10x14x2 inch baking pan or dish with the butter. Have ready the filo sheets, keeping them covered with plastic wrap to prevent them from drying out. Lay a filo sheet in the bottom of the pan and brush with butter. Repeat, brushing with butter, 5 more times. | 3. Pour the filling mixture over the stacked and buttered filo sheets. Drizzle the filling with a little melted butter, then layer 5 more filo sheets on top, again brushing each sheet. | 4. Cover the pan and refrigerate until the butter firms up. Can be pre-assembled up to this point. | 5. Preheat the oven to 375 degrees F. | 6. With a sharp knife, score the surface of the pastry through the top 5 sheets of filo dough into 10 diamonds or rectangles. Bake until golden brown, 35 to 40 minutes. Transfer pastry to a rack and let cool for 10 minutes. Cut along the score marks and finish allowing to cool until warm or to room temperature. Dust with powdered sugar and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mascarpone	1			-	-	-	-
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg	6			429.0	2.16	37.68	28.53
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
butter	1/2	cup	clarified	684.0	31.428	21.372	57.6
phyllo pastry	10		thawed	568.1	99.94	13.49	11.4
sugar			powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.