Tiropita - Greek Cheese Pie

I grew up in a very loud Greek/Jewish family, the best of both worlds from a food perspective. We had the best Greek chicken and potatoes and also the best matzoh ball soup. My sister and I always played around in the kitchen while my mom cooked the most amazing meals. Food was such a big part of my childhood and dishes like this always bring back happy memories of trying to roll phyllo triangles at the kitchen table (unsuccessfully). The recipes that stay with you forever are the ones from the past, bringing you comfort and the taste of home. This is one of my favorites. The creamy cheeses in between phyllo dough....heaven.

Ingredients

FOR THE FILLING

• 3/4 lb. cottage cheese

• 1/2 lb. Feta cheese, crumbled

• 1/4 lb. cream cheese, room temperature

• 2 TBSP grated Parmesan cheese

• 4-5 eggs, beaten

• 3 TBSP olive oil

FOR THE PHYLLO

• 1lb phyllo

• 1/2 cup (1 stick) salted butter, melted

Cooking Instructions

Preheat oven to 350°. In a 9" x 13" buttered baking dish, line the bottom of the pan with a sheet of phyllo dough and brush the entire sheet with melted butter. Keep the remaining phyllo sheets covered with plastic wrap while you work to prevent them from drying out. Repeat with 9 more phyllo sheets, brushing each sheet with butter. Pour in the cheese filling and spread it to cover the entire phyllo sheet.

Lay the remaining 10 phyllo sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter. Bake at 350° until the phyllo is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.