1 pound feta cheese, crumbled
1 1/2 (8-ounce) packages cream cheese, softened
5 large eggs
1 tablespoon chopped fresh dill
1/8 teaspoon salt
1/8 teaspoon pepper
12 frozen phyllo pastry sheets, thawed
1/2 pound butter, melted
BEAT cheeses at medium speed with an electric mixer until blended. Add eggs at low speed, one at a time, until blended. Stir in dill, salt, and pepper.
CUT each pastry sheet into a 13- x 9-inch rectangle.
Stack 8 pastry sheets in a lightly greased 13- x 9-inch pan, brushing with butter between sheets.
Spread with cheese mixture; top with 4 more sheets, and brush with butter.
BAKE at 350° for 45 to 50 minutes or until golden brown.
Let stand 10 minutes before cutting into squares. Prep: 25 min., Bake: 50 min., Stand: 10 min.
Makes 20 appetizers