Spaghetti Mizithra (Greek-Style Spaghetti)

Karen Mintzias 1 lb Spaghetti

1 c Butter or margarine

1/2 lb Kasseri cheese, grated

1/4 lb Romano cheese, grated

1/4 c Chopped parsley

Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet and cook just until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley. Created by: The Spaghetti Factory, Hollywood (C) 1992 The Los Angeles Times