1 (20 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
2 c. dry cottage cheese (or Ricotta)
1 c. sugar, divided
2 egg yolks and 1 whole egg
1 tsp. grated lemon peel
1/2 lb. frozen filo pastry leaves, thawed (about 10 leaves)
1 tsp. vanilla
1 c. butter, melted
1 tsp. lemon juice

Drain pineapple and save syrup. In mixing bowl, combine cream cheese, cottage cheese, 1/2 cup sugar, egg yolks and whole egg, lemon peel, and vanilla. Blend together on medium speed. Stir in drained pineapple. Place filo leaves between dampened towels to keep moist. Place a sheet of pastry in greased pan (9 x 13 x 2 inches). Brush with melted butter. Repeat process with 4 more leaves. Spoon on the pineapple-cheese mixture and spread level. Top with remaining filo leaves, brushing each sheet with melted butter as it is layered. Use sharp knife to carve diamond shapes in top of pastry. Bake at 350 degrees about 50 minutes or until golden brown. Combine 1/2 cup reserved pineapple juice, remaining 1/2 cup sugar, and lemon juice; cook to thick syrup. When Baklava is baked, spoon hot syrup evenly over top. Cool and cut into diamond shapes at markings.