Bougatsa

Directions

1. 1

   Karen Mintzias 1/2 lb Cream cheese 1 lb Fresh ricotta cheese 1 lb Fresh lg-curd cottage cheese Granulated sugar 1/2 ts Grated nutmeg 18 Shee

2. 2

   melted Using an electric mixer, beat the cream cheese at high speed until light and fluffy

3. 3

   Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg

4. 4

   Beat for 1 minute at high speed, then set aside while you prepare the filo

5. 5

   Lay the filo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap

6. 6

   By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them

7. 7

   Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter

8. 8

   Divide the filling into 3 parts and spread one part over the filo to form a 7-inch square