Ingredients

1 package Katayef (shredded phyllo Dough)
3 sticks sweet butter or margarine (melted)
1 pound fresh Ricotta Cheese

For the Syrup
2 cups sugar
1 tablespoon lemon juice
1 cup water
1 tablespoon Rosewater

Directions

1. In a large bowl, fluff the shredded phyllo dough until it is all pulled apart. Pour the melted butter over the phyllo dough and keep on fluffing so it is all mixed together.
2. Grease an oven-proof dish and layer 1/2 of the phyllo dough on the bottom. Spread all of the ricotta cheese over the dough, and layer with the remaining dough.
3. Bake in a preheated 350 degree oven for about 45 minutes or until golden brown on top.
4. Prepare the syrup: Mix sugar, water, lemon juice in a saucepan and let boil for about 8 minutes. Add Rosewater and continue to boil for another minute. Remove from heat, let cool a bit.
5. Pour syrup over pastry and serve.

AUTHENTIC SPINACH PIE 2 lbs. fresh spinach1 lb. Feta chesee1/2 lb. (8 oz.) cream chesee (frozen slightly)4 eggs, separate beat whites until foamy add yolks1/4 c. cream of wheat1 lb. Ricotta chesee1 bunch green onions (include green tops), chopped1 lb. phyllo dough1 lb. rendered butter (must be butter)Salt and pepper to tasteTo render, place over low heat until butter separates, use clear butter.Wash spinach well. Roll up in terry towel and squeeze until dry. Tear into small pieces in large salad bowl. Add slightly frozen cream chesee that has been sliced in thin slices. Add rest of ingredients and mix well. Season with salt and pepper.Grease 11 17 pan lightly with rendered butter. Place 1/2 pound of phyllo dough in pan one sheet at a time, brushing each sheet with melted butter before adding another sheet. After you have layered 1/2 pound of dough then add remaining 1/2 pound of phyllo dough one layer at a time, brushing each layer with tendered butter. Cut pit into squares before baking, brushing top with remaining butter. Bake 350 degrees for one hour. Do not microwave.
Dec 3, 2015 (report abuse)