Squash Peta
by janeswitzer
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INGREDIENTS
INSTRUCTIONS
Combine squash, water and salt. Boil slowly until squash is soft. Drain well in a colander. Squash may be covered and refrigerated overnight. Drain off all liquid before using. Mash squash into a fine puree. Combine puree with 4 tablespoons of butter, eggs, sugar, cream of wheat, cream and feta cheese. Mix well. While squash is cooking melt 2/3 cups of butter and start to layer 8 filo sheets into a 12 x 8 x 2-inch baking pan, brushing each with butter. Spread squash mixture over fila. Top with 7 fila, brushing each with butter. Fold in edges to seal mixture. Brush with butter. Bake at 350° for 45 minutes. Peta will pull away from pan when done.
Yields 12 servings
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (156g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 137 | ||
| Calories from Fat: 134 (98%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.9g | 20 % | |
| Saturated Fat 9.4g | 47 % | |
| Monounsaturated Fat 3.9g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 40.5mg | 12 % | |
| Sodium 101.3mg | 3 % | |
| Potassium 6.6mg | 0 % | |
| Total Carbohydrate 1.2g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.1g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 137
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