Tepsi Boregi

• 7 ounces feta cheese
• 7 ounces cottage or farmers cheese
• 1/23/4 cup finely chopped dill
• 1/2 cup (1 stick) butter, melted
• 2 1/4 cups milk, warmed
• 4 eggs, lightly beaten
• 6 sheets fillo pastry
• 7 ounces Turkish kasseri cheese or mature cheddar, grated

1. For the filling, blend the feta cheese with the cottage or farmers cheese and dill.
2. Mix the melted butter, milk, and eggs.
3. Use a rectangular baking dish or pan smaller than the sheets of fillo.
4. Open the sheets only when you are ready to use them and keep them in a pile so that they do not dry out.
5. Lay a sheet in the greased baking dish or pan, fitting it into the corners and letting the edges come up the sides and overhang.
6. With a ladle, pour a little of the milk-and-egg mixture (a little less than a sixth, as you will need enough for 6 layers with a larger amount for the last one, on top) all over the sheet and sprinkle with the grated kasseri or cheddar.
7. Tear the second sheet into strips and lay them on top.
8. Pour a little of the milk-and-egg mixture over the strips and sprinkle with the grated kasar or cheddar.
9. Lay the third sheet on topas it is, without tearing itand spread the cheese filling evenly on top.
10. The fourth and fifth sheets must be torn into strips, and each layer sprinkled with the milk-and-egg mixture and the grated cheese.
11. Fold the overhanging bits of fillo over the pie and lay the last sheet on top.
12. Tuck it down into the sides and ladle the remaining milk-and-egg mixture over it.
13. Bake at 350F for 3045 minutes, until the top is golden brown.
14. It puffs up and falls again when you cut it.
15. Serve hot, cut into squares.

feta cheese, farmers cheese, dill, butter, milk, eggs, pastry, turkish

Taken from www.epicurious.com/recipes/food/views/tepsi-boregi-373269 (may not work)