Bougatsa Greek Cream Filled Phyllo Pastries - cooking recipe

Ingredients

2 cups ricotta
1 1/4 cups feta, crumbled
2 cups Parmesan cheese, grated
3 tbsp cream
2 None large eggs, beaten
16 sheets filo dough
7 tbsp butter, melted

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 9 x 12 inch shallow baking tray (it should be roughly the same size as a sheet of filo dough).
In a large bowl, combine cheeses, cream and eggs. Mix well and season to taste.
Layer half filo sheets on tray, brushing each with butter. Spread cheese mixture evenly over pastry. Layer with remaining filo, brushing each with remaining butter. Brush top sheet with butter.
Using a small sharp knife, score top layer of dough into 12 equal pieces. Bake for 35-40 mins, until golden and crisp. Serve warm with salad.