INGREDIENTS:

1 lb. phyllo dough
6 eggs
1 15oz container ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup crumbled feta cheese
1/2 cup grated parmesan cheese
1 cup butter, melted

INSTRUCTIONS:

Preheat oven to 350F. Layer 15 sheets of phyllo in a 9"x13" baking dish, buttering in between each sheet.

Beat eggs and cheeses with an electric mixer until well mixed. (add a tsp of milk if mixture is too thick - mixture should not be runny - but should be pourable.) Pour mixture over phyllo dough. Spread evenly.

Layer remaining 15 sheets of phyllo on top of cheese mixture - buttering between each layer. Pour any remaining butter over the top of the phyllo. Score top of dough into diamond or square pattern. Bake for 1 hour.

(May be frozen before baking)