• 1 egg, lightly beaten
• 1 egg white, lightly beaten
• 1 cup ricotta cheese
• 1/4 cup minced fresh parsley
• 4 cups (16 oz.) shredded part-skim mozzarella or Muenster cheese
• 10 sheets phyllo dough (18″ x 14″)
• 1/2 cup butter, melted

In a large bowl, combine the egg, egg white, ricotta and parsley.  Stir in mozzarella cheese; set aside.

Unroll phyllo dough; cut the stack of sheets in half width-wise.  Place one sheet of phyllo dough in a greased 13″ x 9″ baking pan; brush with butter.  Repeat nine times (keep remaining dough covered with plastic wrap to avoid drying out).

Spread cheese mixture evenly over top.  Layer with remaining dough, brushing butter on every other sheet.

Bake at 350 degrees for 25-30 minutes or until golden brown.  Cut into triangles or squares.

YIELD:  16-20 servings