Bougatsa

1/2 lb cream cheese
1lb fresh ricotta cheese
1lb fresh large-curd cottage cheese
granulated sugar
1/2 tsp grated nutmeg
18 sheets commercial filo
1/2 cup butter (or more); melted

Using an electric mixer, beat the cream cheese at high speed until
light and fluffy. Lower the speed and add the ricotta, cottage
cheese, 1 1/2 tablespoons sugar, and the nutmeg. Beat for 1 minute
at high speed, then set aside while you prepare the filo.

Lay the filo flat on a table and keep covered with a damp towel
over waxed paper or plastic wrap. 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. 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. Divide the filling into 3 parts
and spread one part over the filo to form a 7-inch square. Set
the rest of the filling aside. Fold the top filo sheet over the
cheese and brush with butter, and continue folding the filo over
the cheese to make a square, brushing each time with butter. With
a wide spatula, lift the bougatsa and invert onto a cookie sheet.
Brush the top with butter and set aside.

Repeat with the remaining filo, filling until all 3 square pies
are folded. Bake in a 350 degree oven for 15 to 20 minutes or
until the filo puffs up and turns a golden chestnut color. Cut
into small squares and sprinkle with additional sugar. Serve piping
hot.

Yield: 8 servings