Bougatsa

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 lb cream cheese
• 1 lb fresh ricotta cheese
• 1 lb fresh large-curd cottage cheese
• granulated sugar
• 1/2 teaspoon grated nutmeg
• 18 sheets phyllo dough
• 1/2 cup butter, melted

Recipe

• 1 using an electric mixer, beat the cream cheese at high speed until light and fluffy.
• 2 lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
• 3 beat for 1 minute at high speed, then set aside while you prepare the phyllo.
• 4 lay the phyllo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
• 5 by stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
• 6 then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter.
• 7 divide the filling into 3 parts and spread one part over the phyllo to form a 7-inch square.
• 8 set the rest of the filling aside.
• 9 fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter.
• 10 with a wide spatula, lift the bougatsa and invert onto a cookie sheet.
• 11 brush the top with butter and set aside.
• 12 repeat with the remaining phyllo, filling until all 3 square pies are folded.
• 13 bake in a 350°f oven for 15-20 minutes or until the phyllo puffs up and turns a golden chestnut color.
• 14 cut into small squares and sprinkle with additional sugar.
• 15 serve piping hot.