You will make this many times – it is so easy and impressive!  And, it can be frozen before it is baked.  Filo dough is not to be feared!  Even if it tears, just keep layering.  All will end well.  These became Italian Cheese Triangles when we added a pound of diced pepperoni or salami. 

Ingredients:

• 1 lb filo dough
• 3/4 lb butter – melted
• 6 eggs – beaten
• 1 1/2 lbs Jack cheese, grated
• 1/2 lb feta cheese, crumbled

Directions:

1. Preheat oven 425°.
2. Mix cheeses with beaten eggs.
3. Brush melted butter in a large (12×18) rimmed pan (jelly roll pan).
4. Place sheet of filo, cut to size, in the pan.
5. Brush with butter.
6. Repeat 10 times.  (you can use the scrap pieces in layers also).
7. Spread 1/2 the cheese mixture (easier with a large spoon).
8. Layer 10 more sheets of filo – buttering each.
9. Spread rest of cheese mixture.
10. Layer rest of filo sheets brushed with butter.
11. Cut into small diamonds or triangles.
12. Bake for 10 – 15 minutes – until brown.
13. Cool for 10 minutes.
14. Recut the diamonds/triangles.

Serves:  about 80 bite size pieces

Source:  Peg Egeler

Note:  I have made this in a 9×13 pan for a luncheon dish.  You can add to the cheese layers a layer of well drained spinach, well drained sauted mushrooms, and/or bay shrimp.  Yum.