Preparation:
Place feta cheese, cream cheese, and cottage cheese in bowl. Attach bowl and flat beater. Turn to speed 4 and beat 1 minute, until fluffy. Stop and scrape bowl. Add Romano cheese, pepper, and nutmeg. Turn to speed 2 and beat 30 seconds. Stop and scrape bowl. Turn to speed 2 and add eggs, one at a time, beating 30 seconds after each addition. Increase to speed 4 and beat 15 seconds.
Place 1 sheet phyllo dough on a flat surface. Cover recmaining phyllo dough with a slightly damp towel. Brush sheet with butter, top with another sheet and brush again with butter, top with another sheet and brush again with butter. Cut lengthwise into strips, about 2 1/2-inches wide. Place 1 teaspoon cheese mixture on bottom corner of strip. Fold over into triangle shape and continue folding like a flag. Brush with butter and place on greased baking sheet. Repeat with remaining phyllo dough and cheese mixture. Work quickly as phyllo dough dries out quickly. Bake at 350 F for 15 to 20 minutes until golden brown. Serve immefiately. |
