2 c. cottage cheese
1/2 c. shredded mozzarella cheese
2 eggs, beaten
2 tbsp. chopped parsley
1/4 c. chopped fresh dill
Pepper
8 sheets phyllo
1 - 1 1/2 tbsp. unsalted butter, melted

Combine cheeses, eggs, parsley, dill and pepper. Layer 4 sheets of phyllo dough brushing each sheet with melted butter. Cover dough with butter. Keep remaining sheets covered with a damp kitchen towel. Cut dough into 2 1/2 inch squares. Place each square in a mini - muffin tin. Press dough in muffin tin so it forms a cup. Fill with about 2 tablespoons cheese mixture. Brush edges with melted butter. Bake for 15 to 20 minutes at 375 degrees. Serve warm. Makes 24 to 30 servings.