2 c. crumbled feta cheese
2 c. cottage cheese
5 eggs, lightly beaten
1 cup butter
1 pound phyllo dough, thawed to room temperature
Mix first 3 ingredients well in bowl and set aside. Melt the butter. Brush the bottom and sides of a 9x13-inch pan generously with butter. Lay a sheet of phyllo in the pan. It will be bigger than the pan, so let the edges of the dough, climb the sides of the pan. Brush the phyllo generously with butter. Place another sheet of phyllo on top and brush with more butter. Repeat until you have 8 sheets stacked in the pan. Spread half the cheese mixture over the phyllo in pan. Place another 8 sheets of buttered phyllo on top, then spread the rest of the cheese mixture over the top. Continue to top with buttered sheets of phyllo until the pan is full. Be sure to butter the top sheet. Pinch the side edges of the phyllo down. Bake at 375 degrees for 45 minutes. Cut into diamonds, triangles, or squares, and serve hot.
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