• 1 lb Prepared raw phyllo pastry
• 2 lb Feta cheese, crumbled
• 1 Cup parmesan cheese, finely grated
• 2 lb Cottage cheese, drained
• 8 Eggs, lightly beaten
• 1/4 Cup butter, melted
• Ground black pepper, to taste
• Water, as needed
How to make Tyropita:
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Preheat the oven to 300 degrees F.
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Combine cheeses, eggs, pepper, mix well.
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Lightly butter a big jelly roll pan or rectangluar pan with low sides about 11 inches x 14 inches and put a sheet or two of phyllo pastry to cover the pan.
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Brush lightly again with the butter, repeat till 10 layers.
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Spread filling equally in the pan.
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Now top with another 10 layers of phyllo, tucking in and folding the corners, buttering each layer as before.
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Using a clean spray bottle filled with some cold water, lightly mist the whole surface.
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Cut it into 24 squares and then pop into the preheated oven and bake for about 1 hour.
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