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Ingredients
  • 3 eggs
  • Nice pinch of kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ to 2 cup all-purpose flour
  • Butter, softened
  • 1 2-pound brick Muenster or Monterrey Jack cheese, shredded
  • 1 pound small curd cottage cheese
  • 4 eggs, lightly beaten
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup melted butter
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