Tiropeta
(Cheese Pita)

1 lb. Feta cheese, grated coarsely
1 lb. sm. curd cottage cheese
1 lb. Farmer's cheese
8 eggs
1 lb. phyllo
¾ lb. melted butter, clarified

Beat cheeses together until very fluffy. Beat in eggs, one at a time, blending well after each addition. Clarify butter, but
reserve foam from top of butter. Butter a 10x14-inch baking pan. Layer 10 sheets of phyllo, buttering each one with
clarified butter. Pour in custard mixture and top with foam from butter. Cover with remaining phyllo, buttering well after
each sheet. Be sure to fold in overhanging edges from bottom layers of phyllo over the custard, then the overlapping
edges from the top sheets will be carefully tucked down along sides of pita. (Use lots of butter on edges.) Bake at 350
degrees for 1 hour. When cool, cut into inch squares with electric knife.