1 pound phyllo dough (found in freezer section)
½ cup grated Parmesan cheese
15 oz ricotta cheese
4 oz feta cheese
4 oz butter
1 egg or equal amount of egg substitute
16 oz light cream cheese

Blend cream cheese and ricotta (fat free ricotta may be used, if desired). Stir in feta and egg.

Cut phyllo into 1/3 sections without removing paper covering. Cover 2/3 with a damp towel to prevent it from drying out.

Melt butter in a microwave safe bowl. On a clean surface, unroll 1/3 phyllo dough so a short end is in front of you. Using 2 sheets at a time (it’s really, really thin) brush on butter (top side only)

Take a tablespoon of the mixture and put it on the dough at then end closest to you towards the right corner. Fold in a triangle shape.

Fold corner with mixture at an angle towards the left edge. Then straight towards the opposite end of the strip and then towards the right edge (like folding a flag or paper football).

When the cheese is inside, about 2nd or 3rd fold, brush the top with butter. When all done, brush the top with butter. Wrap in foil and freeze or bake on foil on a cookie sheet

Bake at 325°F for 15-20 minutes.

Submitted by: Ashley Sampson