8-10 sheets of phyllo pastry
7 ounces (200g) feta cheese, crumbled
3.5 ounces (100g) whole milk ricotta cheese
3.5 ounces (100g) cream cheese
2 large eggs, beaten
2 tablespoons chopped fresh flat leaf parsley
6 tablespoons melted butter (can substitute olive oil, but sacrifice flavor)
Freshly ground pepper
Pinch of salt
Recipe and photo courtesy of Grecian Delight [1].
Links
[1] http://www.greciandelight.com