Tiropitta

This Greek cheese pie is best served warm. The amount of butter used is approximate--use enough to coat top of each sheet of phyllo. Unlike baklava or some other dishes made with phyllo, it is not sweet so I serve it as a side dish during the main course, rather than as a dessert. Very rich, so for most people it takes a relatively small portion to make one serving.

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 30  sheets phyllo dough (sometimes spelled filo)
• 3⁄4 cup butter, melted
• 4  eggs
• 2  cups feta, crumbled
• 2  cups small curd cottage cheese
• 2  tablespoons butter, melted
• 2  tablespoons milk
•  salt

Directions

1. Brush an 8-inch square or 11 X 7-inch baking pan with melted butter.
2. Lay 10 sheets of phyllo on bottom of pan, brushing each with melted butter as it is placed in the pan.
3. Beat the eggs until thick and foamy.
4. Add the cheese and beat well.
5. Add 2 Tbs melted butter and milk.
6. Add salt, if needed and beat again.
7. Top with layers in order: half the egg-cheese mixture, 10 more sheets of phyllo, brushed with butter, the rest of egg-cheese mixture, and the last 10 sheets phyllo with butter.
8. Trim any excess pastry from around the edge.
9. Bake at 350°F for 1¼ hours.
10. Cut into about 16 diamond-shaped pieces and serve warm.