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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. 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.
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