1 lb. Feta cheese
2 eggs, slightly beaten
1/4 c. finely chopped chives
1/4 tsp. white pepper
12 sheets frozen filo leaves, thawed
1/4 c. butter, melted

Crumble cheese in small bowl; mash with fork. Stir in eggs, chives, and white pepper until well mixed.

Lay out filo and cover with clear plastic film to keep from drying out. Line a buttered 9 x 13 inch baking pan with 1 sheet of filo; brush with melted butter and cover with 5 more sheets of filo, brushing each with melted butter and letting filo overlap sides of pan. Place the cheese mixture in the filo-lined pan and smooth the top. Fold any overhanging filo back over the cheese. Arrange 6 more buttered sheets of filo, cut or folded in to fit top of the pan, one at a time on top.

Using a razor blade or sharp knife, cut squares through the top layers of filo only, making 3 lengthwise and 5 crosswise cuts. Bake at 375 degrees for 45 minutes or until done. Remove to a rack and finish cutting into squares. Serve warm.