• 12 (#7) Phyllo Sheets, thawed*
• 4 tablespoons butter, melted
• 6 eggs
• 1 cup whole milk
• 1 cup cottage cheese
• 4-ounces cream cheese, softened
• 2 cups crumbled feta cheese
• 1/4 cup vegetable oil
• 4 sprigs thyme leaves
• salt and fresh ground pepper, to taste

Instructions

• Preheat oven to 350.
• Lightly grease a 12x9 rectangular baking dish; set aside.
• In a large mixing bowl, combine eggs, milk, cottage cheese, cream cheese, feta cheese, oil, thyme leaves, salt and pepper.
• Whisk the mixture until thoroughly combined. Mixture will be runny.
• Spread 1/4 cup of egg mixture onto the bottom of previously prepared baking dish.
• Place 1 phyllo sheet over the mixture. (Cut phyllo sheets to fit the baking dish.)
• Brush it with melted butter.
• Layer two more phyllo sheets, brushing each sheet with melted butter before adding the next.
• Ladle 1/4 of feta/egg mixture over phyllo sheets.
• As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
• Stack 3 more phyllo sheets, brushing each sheet with melted butter before adding the next, and cover with 1/4 of the egg mixture.
• Continue the process until all ingredients are used up, ending with egg mixture on top.
• Bake for 1 hour. Casserole will be browned and puffed up.
• Lower oven temperature to 250 and continue to bake for 30 minutes, or until custard is baked and set.
• Let cool at least 30 minutes before cutting.
• Cut into bars.
• Serve warm or cold.

For the Pie Crust:
• 1 cup all-purpose flour
• 1 stick (8 tablespoons) cold butter, cubed
• 2 tablespoons cold water
• For the Pâte à Choux:
• 1 cup water
• 1 stick (8 tablespoons) butter, room temperature
• 1 teaspoon pure vanilla extract or almond extract
• 1 cup all-purpose flour
• 3 eggs, room temperature
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons butter, softened
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract or almond extract
• 1 cup flaked coconut, toasted

Instructions

• Preheat oven to 375.
• Line a baking sheet with parchment paper.
• Place flour in a mixing bowl.
• Using a pastry cutter or fork, cut in butter until mixture is crumbly and dough holds together when pressed.
• Transfer dough to previously prepared baking sheet; press and shape dough in a 10-inch circle. Set aside.
• Combine water and butter in a large saucepan; bring to a rolling boil, making certain that butter is melted.
• Remove from heat and stir in vanilla.
• Add flour and whisk until well blended.
• Return to heat and stir vigorously until mixture is shiny and pulls away from sides of pan.
• Remove from heat and let stand 5 minutes.
• Transfer mixture to your mixer’s bowl.
• Add eggs, one at a time, beating well before adding the next egg.
• Continue beating until mixture is smooth, shiny and holds together.
• Spread mixture over prepared pie crust.
• Bake for 30 minutes, or until lightly browned.
• Set on a wire rack and let cool completely.
• In the meantime, prepare the glaze.
• Combine powdered sugar, butter, milk and vanilla in a mixing bowl; beat until thoroughly combined.
• Spread over cake.
• Sprinkle with toasted coconut.
• Serve.

• 1/2-pound penne pasta
• 3 tablespoons olive oil
• 1 tablespoon butter
• 3 to 4 cooked chicken breast-halves, cut into bite size pieces
• 1 cup sliced mushrooms
• 3 garlic cloves, minced
• 1 carrot, cut into rounds
• 1/3-cup vegetable or chicken broth
• salt and fresh ground pepper, to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried Italian Seasoning
• 2 teaspoons all-purpose flour
• 1 cup milk
• 1 (8-oz package) cream cheese
• 1 cup halved cherry tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese

Instructions

• Preheat oven to 350.
• Cook penne pasta according to the instructions on the box.
• Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
• In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
• Add to skillet with chicken and stir.
• Stir in milk.
• Cook and stir until thickened and bubbly.
• Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
• Remove from heat.
• Add pasta mixture, chicken mixture and tomatoes; toss to coat.
• Transfer to a 3-quart casserole dish.
• Cover with foil and bake for 30 to 35 minutes, or until heated through.
• Remove foil, stir mixture and sprinkle with cheeses.
• Continue to cook for 8 to 10 minutes, or until cheese is melted.
• Remove from oven and let stand 5 minutes.
• Serve.

• 1 package (19 ounces) frozen four-cheese tortellini
• 1 cup roasted sweet red peppers, chopped (I use Mezzetta)
• 1/2 cup pitted green olives
• 2 teaspoons red pepper flakes, or to taste
• salt and fresh ground pepper, to taste
• 1 cup spaghetti/tomato sauce
• 4 basil leaves, thinly sliced
• 1 cup crumbled feta cheese

Instructions

• Cook tortellini according to package directions.
• Drain and rinse; let completely cool.
• In a serving bowl, combine cooked tortellini, chopped red peppers, green olives, red pepper flakes, salt, pepper, and tomato sauce; stir until thoroughly mixed.
• Add ribbons of basil leaves over salad.
• Sprinkle with feta cheese.
• Serve cold.