This greek delight used 3 kinds of cheeses, egg and phyllo dough to make a yummy, crunchy, decadent cheese pie. I tried it first at the Greek festival, and now have made it home. Turned out great!
- About 10 sheets of phyllo dough
- 4 tbsp olive oil
- 2 tsp salt to taste
- 6 oz feta cheese crumbles
- 6 oz ricotta cheese
- 6 oz cottage cheese
- 2 eggs
- 1 tsp dill dried
- 1/8 tsp black pepper
- Start oven at 375 degrees F.
- Combine all ingredients except salt in a bowl. Mix really well to combine the 3 cheeses and eggs.
- Lay down a sheet of phyllo dough on a cookie tray. Lightly brush olive oil on top. I used light tasting olive oil but strong tasting is good if you prefer. If the dough crumbles that is normal, place the crumbled sheets down. It makes it extra crispy that way anyway.
- Repeat the above bullet point 3-4 times for the bottom layer. Top with cheese mixture, about 1/3 inch thick.
- Add another 3-4 sheets of phyllo on top, olive oil brushed each time. Sprinkle salt on the top layer to taste.
- Bake at 375 for 30 minutes. In the last 10 minutes increase temp to 425 degrees F to crisp the phyllo on top. Remove from heat, let set for 10 minutes, cut and serve.