Yield: 15 Servings
|1¼ pounds||Greek Feta cheese; crumbled|
|1 pounds||Cottage cheese|
|¼ cup||Parmesan cheese|
|\N \N||Salt to taste|
|\N \N||Pepper to taste|
|1 pounds||Filo pastry|
|¾ pounds||Butter; melted|
Beat eggs until light and creamy. Fold in crumbled Feta, cottage and Parmesan cheeses. Season with salt and pepper. Place half of pastry sheets in buttered 11x17 pan, brushing each pastry sheet individually with butter.
DO NOT SUBSTITUTE WITH MARGARINE. Pour in cheese filling. Cover with remaining half of pastry sheets, brushing each with butter. Brush entire pie generously with butter. Bake, uncovered, at 350ø for 45 minutes, or until golden. Cut into squares, while still hot, and serve warm. This may be prepared and frozen.
Working with filo pastry is a little difficult, but this dish is very different and delicious so it's well worth the trouble.
HELEN N. DAMASKOS (MRS. JAMES)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .