6 oz. cream cheese
6 oz. feta cheese
1 c. cottage cheese
2 tbsp. grated Parmesan cheese
2 eggs
2 to 3 tbsp. milk
1 c. chopped fresh parsley
2 tbsp. chopped fresh dill
1/2 (1 lb.) pkg. frozen phyllo dough
1/4 lb. butter, melted

1. Put all cheeses, eggs and milk in a mixing bowl and stir into a smooth paste. You can also mix this part with a food processor or an electric mixer.

2. Fold in herbs by hand (do not use mixer or processor or filling will turn green!).

3. To assemble: Follow package instructions for keeping phyllo moist. Cut phyllo sheets in quarters (you can cut through many layers at once). For each quarter piece: Brush with melted butter. Place 1 teaspoon of filling, centered, at bottom third of the longer side of the phyllo sheet. Fold in thirds, along the vertical, over the filling, first one side then the other. Brush with melted butter. Starting at bottom, where the filling is, roll phyllo up like a jelly roll. Brush with butter. Repeat until done. May be frozen at this point. Bake at 350 degrees for 15 to 20 minutes or until golden.