1/2 lb. feta cheese, crumbled
1/2 lb. cottage cheese, small curd
3 eggs, beaten
1/2 tsp. salt
1/2 lb. phyllo dough*, thawed
1/2 lb. unsalted butter, melted

*Phyllo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your phyllo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.

Combine cheeses, eggs and salt in a bowl. Stir until blended. Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the phyllo dough. If you haven’t already, unwrap the phyllo dough and place it in a ziploc back. Lay one sheet of phyllo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip.  Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling. Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.