These cheese-filled pastries are sure to be a hit at your next gathering.
12 ounces cream cheese, softened
1 1/2 cups small curd cottage cheese
1 cup Parmesan cheese, grated
3 eggs, divided and beaten
40 sheets Athens Phyllo Dough (9 x 14)
1 tablespoon milk or water
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 375ºF.
In a medium bowl, beat cheeses, 2 eggs and black pepper together just until blended.
In a small bowl, lightly beat 1 egg with milk or water to form an egg wash.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Layer 4 phyllo sheets, lightly spraying each sheet with cooking spray. With a pizza cutter or sharp knife cut phyllo stack in thirds width wise creating 3 strips approximately 3 2/3″ x 9″. Spoon 1 heaping tablespoon filling about 1 1/2″ from one end of phyllo strip. Fold end of phyllo up over filling. Fold sides over to enclose the sides. Roll up to the end of phyllo strip. Repeat process with remaining phyllo and filling. Lay each roll on parchment lined baking sheet, seem side down and 1″ apart. Brush each with egg wash. Bake in preheated oven for 25-30 minutes or until golden brown. Serve warm.