1 c. Ricotta cheese
8 oz. Feta cheese, crumbled
1 sm. pkg. (3 oz.) cream cheese, softened
2 tbsp. all-purpose flour
2 eggs
1/2 tsp. ground nutmeg
1/4 tsp. white pepper
1/2 c. chopped parsley
9 to 12 sheets (about 1/2 lb.) fila dough, each about 16x24 inches
1/2 c. butter, melted

With an electric mixer, beat Ricotta, Feta and cream cheese with flour, eggs, nutmeg and pepper until well blended. Stir in parsley.

Cut fila in half crosswise, then cover loosely to keep from drying out. With a pastry brush, coat bottom of a 9x13 inch baking pan with butter. Line pan with a sheet of fila. Brush fila lightly in a few places with melted butter. Cover with another sheet of fila and brush lightly with butter. Repeat until you have used half the fila.

Spread cheese mixture evenly over fila. Cover with another sheet of fila and brush lightly with butter; repeat with remaining fila. Brush top with remaining butter. (At this point, you may cover and refrigerate until next day.)

Just before baking, score top layer of fila with a sharp knife, marking off serving size pieces; 2 1/2 x 3 inch rectangles for entree servings, or smaller pieces for appetizers.

Bake, uncovered, in a 375 degree oven for 35 minutes or until top of pastry is golden and crisp. Makes 15 entree servings.