Tiropita
1/2 lb. phyllo sheets
1 stick salted butter
1/4 cup extra virgin olive oil
2 cups crumbled feta
2 cups shredded parmesan cheese
5 eggs
1 cup milk
Melt butter and add oil to warm butter. Butter a 13x9 inch pan with brush. Place 4 buttered phyllo sheets in pan, brushing butter mixture between each sheet. Layer about 1/3 of cheeses, then place 2 buttered sheets down. Continue until all cheese and phyllo sheets are done. Place in refrigerator for about an hour. Take out and score pita into about 24 pieces. Beat eggs in a bowl and add eggs. Pour over pita and let sit in the refrigerator for an hour. Bake at 350 degree oven for about 45 minutes. Serve immediately. Enjoy!