This recipe from Greenville novelist Ellen Douglas (Josephine Ayres Haxton) makes dozens, depending on the size. Take a half pound each grated mozzarella and feta cheese, mix well with a pint of cottage cheese, two large well-beaten eggs, and a tablespoon or so of chopped parsley. Brush phyllo with melted butter. Cut into strips an inch or so wide, and three or four inches long. Place a spoonful of the cheese filling at the top edge of the strip and fold “like you fold a flag” into triangles or flip into squares. Pinch the edges and brush with an egg white beaten in a half cup of water. Sprinkle with sesame or poppy seeds and bake twenty minutes or so at 375.
A couple of notes: Jo and I started using half butter/ half evoo for brushing these. Once rolled up, brush with the same butter/evoo, not egg wash. Each “spoonful” should be about golf ball sized.
I used ricotta instead of cottage cheese for the ones pictured. They were perfect. Thanks to Jesse for the original post. I’d forgotten about these.
Emily, thank you so very much! I’ll get down to Natchez soon!