TEROPITA - A delicious cheese pie!

1 lb. phyllo (strudel leaves)
2 lb. lightly salted butter
1 Tbsp. margarine
1/2 lb. Feta cheese
1/2 lb. cottage cheese, creamy
or chunky
2 Tbsp. cream cheese
6 medium eggs

Melt butter and margarine; set aside. In a bowl, break
Feta cheese in small pieces; add cottage cheese, cream cheese
and eggs. Mix together. Then take a large baking pan and
sprinkle it with butter. Take 2 layers of strudel leaves and
sprinkle with butter, using pastry brush, layering leaves into
pan. Then lay 2 more leaves in pan; sprinkle with butter.
Continue doing that until you finish half the leaves. On the
last leaf, use no butter; add cheese mixture and spread in pan.
Add the remaining leaves the same way, 2 leaves at a time,
brushed with butter. When you get to the last leaf, butter and
sprinkle a few drops of water on top. If too much of the
leaves are sticking out of the pan, either bend it into the pan
or cut the tips off that are sticking out of the pan.
Preheat oven to 350 degrees. Cook between 30 to 45 minutes
until top is lightly browned.
This is served as an appetizer with cocktails or a side
dish with dinner