Posted by : Misty Hampton Monday, 23 June 2014

Untitled 2



      • 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



      • 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.

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