Virginia'S Greek Tyropita

• 32 ounces feta cheese, crumbled
• 32 ounces cottage cheese, drained
• 1 cup parmesan cheese, finely grated
• 8 large eggs, lightly beaten
• ground black pepper, to taste
• 16 ounces prepared raw phyllo pastry (#4 thickness)
• 1/4 cup butter, melted (or as needed)
• water, as needed to spritz pan

1. Preheat oven to 300u0b0F.
2. Combine cheeses, eggs,and season to taste with about 1 tsp of pepper, mixing well to combine.
3. Lightly butter a large jelly roll pan or rectangular pan with low sides (about 11" x 14") and place a sheet or two of phyllo pastry to cover the pan.
4. Brush lightly again with butter, then repeat until you have 10 layers (go easy on the butter).
5. Spread filling evenly in pan.
6. Top with another 10 layers of phyllo, tucking in and folding the corners, buttering each layer as before.
7. Using a clean spray bottle filled with some cold water, gently mist the entire surface (this will produce a crispy top layer).
8. Cut into 24 squares, then pop into the preheated oven and bake about 1 hour.

feta cheese, cottage cheese, parmesan cheese, eggs, ground black pepper, phyllo pastry, butter, water

Taken from www.food.com/recipe/virginias-greek-tyropita-101531 (may not work)