Gibanica

Remove phyllo dough from refrigerator before beginning the recipe. Rub ¼ cup of the butter into a deep, heavy 2 or 3 quart casserole with a lid. Use a potato masher to break up feta and combine with the cream cheese. Add the eggs to the cheeses, mixing well with a beater after each addition. Stir well until thick and creamy.

Spread 4 or 5 sheets of phyllo into the casserole one at a time. It does not matter if they do not fit exactly or if they crumble. After placing each sheet, sprinkle with mixture of oil and water. Place about 1½ cups filling in the casserole. Cover with three leaves of phyllo, sprinkling with oil and water. Repeat with filling and leaves until all the filling is used up. The casserole should be about ¾ filled. Cover with another three or four leaves and sprinkle with oil and water. Melt remaining ½ cup butter and pour over the leaves.

Bake in a 400°F oven about 45 minutes. The gibanica is done when the crust is golden brown and a knife comes out clean when inserted into the crust. Remove from oven. Insert a spatula around the crust to make sure the sides do not stick. Carry casserole to the sink, because there is some residual water and oil in the dish, place the casserole cover on top and flip over. The bottom crust will now be the top. Transfer to a plate or platter and serve.