CHEESE PHYLLO PIE

Tiropeta

YIELD: 16 PIECES

       12 eggs

       1 pound feta cheese, crumbled

       1 pound ricotta or soft fresh mizithra cheese

       2 sticks butter, melted and cooled, plus 2 sticks butter, melted, for brushing phyllo (1 pound)

       ½ pound phyllo pastry

Preheat oven to 375 degrees.

Beat eggs until thick. In another bowl mix cheese with 2 sticks melted butter. Add eggs to cheese-butter mixture.

Line an 11 x 14 x 2-inch pan with 10 buttered sheets of phyllo pastry. See “How to Work with Phyllo”. Add egg-cheese mixture. Top with 8 buttered sheets of phyllo pastry. Using a sharp knife, score top sheets into sixteen squares.

Bake for about 30 minutes, or until golden. Cut into squares. Serve warm.

Note: This dish freezes well. It can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350 degrees. Bake without prior thawing for 45 minutes, or until golden. Serve warm.