1 lb. Phyllo dough
1/2 lb. sweet butter, no substitutes
1 lb. Ricotta cheese
1 lb. Muenster cheese
4 eggs, beat & put in cup adding milk/cream to equal 2 c.

Thaw dough, lay flat and cover with a towel. Mix cheeses together. Layer starting with Phyllo dough then dabs of butter, then cheese mixture. Keep layer to get 7 or 8 layers in a 9"x13" pan. Pour egg mixture over dough. Cut into squares with sharp knife. Bake at 425 degrees for 30 to 40 minutes or until golden brown on top.