6 Eggs, for filling
1 cup Gruyere cheese, freshly grated
10 Garlic cloves, minced (10 to 12)
24 Sprigs fresh flat-leaf parsley, minced
5 Fresh mint leaves, minced
12 Green olives, pitted, minced
Salt and pepper, freshly ground
2 tsp Sweet paprika
2 Egg, lightly beaten
8 Sheets phyllo dough, thawed
Vegetable oil, for frying
Lemon wedges, for garnish
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Preparation and Cooking: In a medium saucepan, place 6 of the eggs, add water to cover, and bring to a low boil. Cook the eggs for 12 to 15 minutes. Drain and let cool. Peel, place the eggs a medium bowl, and mash them coarsely with a fork. Mix in the cheese, garlic, parsley, mint, olives, salt, pepper, paprika and 1 lightly beaten egg. Cover a working surface with damp towel.
Carefully unwrap the phyllo and unfold it on the towel. With the long edge of the phyllo facing you, and using a sharp knife, cut vertically through the stacked sheets of dough to make 4 equal sections, each about 4-1/2 inches wide. Cover with another damp towel if you are not using the phyllo immediately. Place l tablespoon of the filling about l inch from the bottom edge of one strip. Fold over a bottom corner of the strip to cover the filling. Continue folding as you would a flag, to obtain a triangular shape.
Beat the remaining egg and use it to seal the top edge. Repeat the process until all the filling has been used. In a heavy, medium saucepan pour oil to a depth of 2 inches and heat it over medium-high heat until it reaches 325 degrees, or a piece of the dough sizzles instantly. Fry the pastries in batches to avoid crowding them, until golden, about 6 to 8 minutes, and drain them well on paper towels. Serve at oncew ith lemon wedges. Makes 32 betzels.
One ounce of cheese yields about 1/4 cup when grated or shredded
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