2 boxes Frozen puff pastry, thawed

8 oz. small curd cottage cheese

8 oz. Feta cheese crumbled

2 large eggs

½ lb unsalted butter

3 Tablespoons oil

Small amount of flour to roll out puff pastry

Spray a 11/x 14 jelly roll pan with cooking spray.

Keep puff pasty in refrigerator until ready to use. Keep covered with towel to keep cool as using.  

Melt butter with 2 Tablespoons oil and allow to cool.

In a bowl combine both cheeses and eggs until well blended.  

Using a little flour and rolling pin, roll out both sheets of puff pasty from the first box.  Roll out enough to cover the 11/ x 14 pan with an overlap to fold the crust down to seal in the filling.  (They may overlap in the middle—that’s okay)Spread the filling evenly.

Roll out the second box of puff pastry a little smaller than the first. It may overlap in the center also but only needs to go to edge of the pan.  Go around the pan and fold the bottom crust over the top crust sealing in the filling.

Prick top layer of pasty. Drizzle remainder of butter-oil mixture over entire pan. Be sure to get the corners and rolled crust.

Cover with foil and bake at 350 degrees for one hour. Remove foil and bake an additional 15 minutes to brown the top.

Variation: Frozen chopped spinach can be added to the cheese mixture. Thaw and drain spinach before adding.