Virginia'S Greek Tyropita - cooking recipe

Ingredients

32 ounces feta cheese, crumbled
32 ounces cottage cheese, drained
1 cup parmesan cheese, finely grated
8 large eggs, lightly beaten
ground black pepper, to taste
16 ounces prepared raw phyllo pastry (#4 thickness)
1/4 cup butter, melted (or as needed)
water, as needed to spritz pan

Preparation

Preheat oven to 300\u00b0F.
Combine cheeses, eggs,and season to taste with about 1 tsp of pepper, mixing well to combine.
Lightly butter a large jelly roll pan or rectangular pan with low sides (about 11\" x 14\") and place a sheet or two of phyllo pastry to cover the pan.
Brush lightly again with butter, then repeat until you have 10 layers (go easy on the butter).
Spread filling evenly in pan.
Top with another 10 layers of phyllo, tucking in and folding the corners, buttering each layer as before.
Using a clean spray bottle filled with some cold water, gently mist the entire surface (this will produce a crispy top layer).
Cut into 24 squares, then pop into the preheated oven and bake about 1 hour.