Steps
- Mix 200g of crumbled feta, 100g of grated kefalograviera, 100g of grated Gouda, 100g of ricotta, 2 beaten large eggs, and ¾ cup of heavy cream. Season with pepper; chill for 20-30 minutes.
- Preheat the oven to 350°F / 180°C. Butter an 8 × 12in / 20 × 30cm pan. Unroll 10 thawed phyllo sheets and keep covered while working.
- Layer half the phyllo in the pan, brushing each sheet with melted butter. Spread over the cheese filling and fold the overhanging pastry inward.
- Cover with the remaining phyllo, buttering each sheet. Tuck in the edges, butter the top, sprinkle lightly with water, and score into pieces.
- Bake for 45-50 minutes, until crisp and golden. Let cool slightly before cutting along the scored lines.