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1
In a large metal baking pan (I don't have measurements- approximate at about 15x12-inch and anything close), layer 1/2 of phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
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2
Combine cheeses well and place in pan.
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3
Spread out evenly.
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4
Cover with remaining phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
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5
Tuck in loose edges and brush top of pastry generously with more butter.
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6
With the tip of a pointy knife, mark lines where you'll eventually want to cut the pieces once baked.
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7
These act as steam vents.
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8
Make sure you don't cut all the way into bottom layer of pastry- you just want to cut through the top layer.
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9
Pour over any remaining butter.
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10
Combine milk with the eggs and beat well.
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11
Pour over pastry and allow to sit, at room temperature for 30 minutes to absorb the custard.
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12
Preheat oven to 375u00b0F (190u00b0C).
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13
After 20 minutes, place pastry in oven and bake till golden-brown on top.
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14
For the last 10 minutes of baking, place pan on floor of oven to ensure a crisp, properly-baked bottom crust.
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15
Allow to cool for at least 15 minutes before cutting pieces.
