Feta Squares

I make these often, and always a week or 2 ahead. They may be baked, covered with foil, and frozen. Thaw at room temperature 30 minutes. Bake squares at 350°F for 25 minutes or until thoroughly heated.

• Ready In: 1 hr 15 mins
• Yields: 20 appetizers

Ingredients

• 1  lb feta cheese, crumbled
• 1 (12 ounce) package cream cheese, softened
• 5  large eggs
• 1  tablespoon  chopped fresh dill
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 12  frozen phyllo pastry sheets, thawed
• 1⁄2 lb butter, melted

Directions

1. Beat cheeses at medium speed with an electric mixer until blended.
2. Add eggs at low speed, one at a time, until blended.
3. Stir in dill, salt, and pepper.
4. Cut each pastry sheet into a 13x9-inch rectangle.
5. Stack 8 pastry sheets in a lightly greased 13x9-inch pan, brushing with butter between sheets.
6. Spread with cheese mixture; top with 4 more sheets, and brush with butter.
7. Bake at 350°F for 45 to 50 minutes or until golden brown.
8. Let stand 10 minutes before cutting into squares.