lb. whipped cottage cheese (other cottage cheese is fine, but harder to work with)
lb. feta cheese
package philo (there are two in a box)
1. Mix eggs in bowl with cottage cheese and crumbled feta.** METHOD A*: 2. Cut philo in half, then fold the plastic wrap over it. Put a wet hand-towel or washcloth over the sheets. DO NOT put the wet towel over the philo. It will melt. 3. Place one sheet on a cutting board. Lightly butter one side, then fold it into thirds. Butter a small area on top lightly. 4. Spoon some of the feta filling onto the unbuttered part of the folded sheet. Fold the corner with the feta over onto the next side, making a triangle, then fold the small triangle over again. Do this until you run out of philo under it. It will spill a little, but don't worry about it. 5. Place the triangles in square arrangements on a buttered pan as you finish them. When all the philo and filling is gone, butter the tops of the teropitas. If there is still filling, don't save it; it won't keep. Find something else to wrap it in. If you have to use the other package of philo or have a lot left over, mix one egg, 1/4 lb. of feta, and 1/3 lb. cottage cheese into the filling bowl. 6. Bake at 400˚ for 45 minutes. Check after 30 minutes and regularly afterwards until golden brown. METHOD B*: 2. Lay five sheets of philo at the bottom of a lightly buttered square baking pan, covering the sides (I usually use a glass pan). 3. Pour the feta mixture into the pan. 4. Lay remaining philo on top, covering all the filling. 5. Cook for 45 minutes at 400˚. *Method A takes longer, but method B is a bit soggier and, in my opinion, not as good. **If you want Spanikopita, just add a package of frozen spinach cooked in an oiled pan with onions to the feta cheese mix.