Yield: 10 servings

Prep Time: 60 minutes

Ingredients:
Blintzes:
1 ½ cups flour
1 scant teaspoon salt
2 ¼ cups milk
1 ½ tablespoons melted butter
Filling:
½ cup fresh mushrooms, chopped fine
2 green onions, chopped fine
1 tablespoon olive oil
4 tablespoons bread crumbs
1 scant teaspoon salt
½ teaspoon freshly ground pepper
1 container Tnuva Feta Cow’s Milk Cheese, crumbled
1 container Tnuva Quark Creamy Soft Cheese, 5%
1 package Tnuva Edam Cheese Slices, cut into small pieces

Instructions:
1. Preheat oven to 350⁰F.
2. In a large bowl, combine all the ingredients for the blintzes until smooth, using an immersion blender or whisk.
3. Heat a lightly greased 9” frying pan and pour about half a ladleful of batter, tilting the pan so that the entire surface is covered, for a very thin blintz.
4. Cook for 2-3 minutes until the top is dry and the edges are slightly crispy. Do not turn over. Remove from pan.
5. Repeat with the rest of the batter. Let the blintzes cool.
6. Meanwhile, sautee the mushrooms and green onions in the olive oil for about 4 minutes. Drain the liquid.
7. Combine the vegetables with the rest of the filling ingredients. Place 2 heaping tablespoons in the center of each blintz.
8. Create a “satchel” by bringing both edges of the blintz together and threading a thin wooden skewer through the top as shown. Repeat with the all the blintzes.
9. Carefully stand up the satchels on a baking sheet lined with parchment paper. Bake for about 20 minutes or until slightly crispy.