• 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.