Spanakopita

• 1-10 oz. pkg. frozen chopped spinach
  (thawed & squeezed dry)
• ½ cup scallions minced
• ½ cup fresh parsley, chopped
• ½ cup fresh dill, minced
• ½ cup feta cheese, crumbled
• 4oz. cream cheese softened
• 4oz. cottage cheese
• 2T. parmesan cheese
• 2 eggs
• Salt and pepper taste
• Butter melted
• 40 sheets Fillo dough

Finely chop and combine spinach with scallions, parsley, dill, cheeses, eggs, salt and pepper. On cutting board brush each of the 3 sheets of fillo with butter. Cut layered fillo in half lengthwise. Place one tablespoon of filling about 1 inch from corner of each strip. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Brush lightly with butter. Continue to fold triangle onto itself as if folding a flag. Spread the outside with butter to produce a golden brown when baked. Place seam side down on cookie sheet 1 inch apart. Bake at 350 degrees for 20-25 minutes or until golden brown.

Feta Cheese Phyllo Rolls

• 2 pounds of feta cheese
• 2 cups chopped fresh dill
• cups chopped fresh parsley
• 2 eggs
• Beat eggs and mix ingredients lightly set aside.
• 1 pound package of phyllo dough
• ½ pound butter, drawn for brushing

Thaw phyllo in refrigerator overnight. Preheated oven to 375 degrees. Melt butter and remove from heat. Butter a baking sheet.

Layout all sheet of phyllo dough on a counter horizontally and cut in half vertically. Take one half and keep the remaining dough covered with a slightly damp cheesecloth to keep moist and flexible. Brush the half sheet of dough with melted butter. Place a tablespoon full of cheese filling at the end of sheet closest to you. Fold sides and roll into tubes. Brush outside of rolls with butter. Fill baking-sheet and bake for about 12 minutes or until golden brown. Can also be deep fat-fried.

Wisconsin Mozzarella & Blue Cheese Fondue

• 1 clove of garlic to rub pot
• 1 ¼ C Milk
• 2 C Shredded Simon’s Master Reserve Mozzarella
• 8 oz. Cubed Ader Kase Reserve Blue Cheese
• ½ C Corn Starch
• 3 T White Wine
• ½ pound butter, drawn for brushing

Heat milk and stir in cheese, blend corn starch and wine together, then stir mixture into cheese. If you like a little heat add a touch of cayenne pepper. Serve with sourdough bread, apple slices, salami, olives, or crackers

Wisconsin Breakfast Lasagna

• 2 packages (9 ounces each) frozen French toast (12 slices)
• 1/2 pound sliced baked ham
• 2 1/2 cups (10 ounces) Simon’s shredded Wisconsin Cheddar cheese, divided
• 1 can (20 ounces) apple pie filling
• 1 cup granola with raisins
• 1 cup sour cream
• 1/3 cup brown sugar
• 1/4 teaspoon cinnamon

Place 6 French toast slices on bottom of greased 9x13x2 inch baking pan. Layer ham slices, 2 cups Simon’s Cheddar cheese and remaining French toast slices. Spread pie filling over slices. Sprinkle with granola. Bake at 350° F for 25 minutes. Sprinkle with remaining 1/2 cup Simon’s cheese; bake additional 5 minutes or until Simon’s Cheddar cheese is melted. In small bowl blend sour cream, sugar and cinnamon. Serve with lasagna.

Simon's Wisconsin Cheese Strata

• 1/2 loaf day-old firm white or French bread, cubed
• 1 1/2 cups (6 ounces) Simon’s shredded Wisconsin Cheddar, Swiss or Gouda cheese
• 5 eggs, lightly-beaten
• 2 cups milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• Dash of pepper
• 5 slices bacon, cooked and crumbled
• 1/2 cup sliced mushrooms
• 1/3 cup chopped tomato

Generously butter 9 inch-square baking dish. Arrange bread cubes in dish and sprinkle with Simon’s Cheddar cheese. Beat together eggs, milk, Worcestershire sauce, dry mustard, and pepper; pour evenly over bread and cheese. Sprinkle with bacon, mushrooms and tomato. Cover and chill 6 hours or overnight. Bake at 325° F for 1 hour or until set.