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1
For the filling, blend the feta cheese with the cottage or farmers cheese and dill.
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2
Mix the melted butter, milk, and eggs.
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3
Use a rectangular baking dish or pan smaller than the sheets of fillo.
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4
Open the sheets only when you are ready to use them and keep them in a pile so that they do not dry out.
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5
Lay a sheet in the greased baking dish or pan, fitting it into the corners and letting the edges come up the sides and overhang.
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6
With a ladle, pour a little of the milk-and-egg mixture (a little less than a sixth, as you will need enough for 6 layers with a larger amount for the last one, on top) all over the sheet and sprinkle with the grated kasseri or cheddar.
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7
Tear the second sheet into strips and lay them on top.
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8
Pour a little of the milk-and-egg mixture over the strips and sprinkle with the grated kasar or cheddar.
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9
Lay the third sheet on topas it is, without tearing itand spread the cheese filling evenly on top.
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10
The fourth and fifth sheets must be torn into strips, and each layer sprinkled with the milk-and-egg mixture and the grated cheese.
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11
Fold the overhanging bits of fillo over the pie and lay the last sheet on top.
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12
Tuck it down into the sides and ladle the remaining milk-and-egg mixture over it.
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13
Bake at 350F for 3045 minutes, until the top is golden brown.
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14
It puffs up and falls again when you cut it.
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15
Serve hot, cut into squares.
