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Cheese Pita with Phyllo

Lebanese-style phyllo cheese pie — cottage cheese and feta layered in buttered fillo dough

Section
Main Dishes — Eggs, Cheese & Pasta
Temp
375°F
Time
1 hour

Ingredients

  • 1 lb package fillo (phyllo) dough
  • 6 eggs
  • 2 lbs large cottage cheese
  • 1 lb feta cheese, crumbled
  • 1 lb butter, rendered (clarified)

Directions

  1. Beat eggs until creamy and thick, about 20 minutes.
  2. Add cottage cheese to beaten eggs. Mix and blend well.
  3. Add crumbled feta to mixture and mix well. Divide filling into 3 parts.
  4. Butter pan all around using a pastry brush. Place at least 4 sheets of fillo dough on the bottom of the pan, buttering each layer. Arrange each layer so all sides overlap. Spoon a layer of filling (make sure corners are filled).
  5. Repeat layers of dough and butter. Take the dull side of a butter knife and go around edges of the pan. End with buttered fillo on top.
  6. Bake at 375°F for 1 hour.
  7. Let cool and refrigerate before cutting. Cut pieces before reheating.
Important: Cut the pita while cold — it holds its shape much better. Then reheat individual pieces as needed.