This is a Cretan specialty that I saw on Anthony Bourdain’s No Reservations many years ago, and that I
made only once before (in 2011) because it is so time-consuming and phyllo so temperamental. Preheat oven to 375. For the filling: combine 15 oz ricotta cheese, 8 oz cottage cheese, 4 oz cream cheese, 1 Tbsp sugar, 1/8 tsp nutmeg, and 1/8 tsp cinnamon. Cut phyllo sheets into four long strips; this is extremely challenging to do without tearing the phyllo. Take two layers of the strips, brush top layer with melted butter, and add a tsp of filling. Roll in a triangle shape until mid-way, then butter some more. Roll to the end, then place on baking sheet (I used parchment paper) and butter the top. Bake for approx. 20 mins, let cool slightly, and serve with a dab of honey. This recipe is from The Art of Filo Cookbook by Marti Sousanis, with modifications (cinnamon and honey). (Jan. 2014)
Cooking Adventures 