Cheese Puff Slices

Filling1 1/2 pounds brick or mozzarella cheese, grated8 ounces cottage cheese 1/2 cup parsley, chopped2 eggs, beatenTopping3 eggs, beaten 1/2 cup milk, warmed1 stick margarine or butter, melted for toppingPastry1 pound phyllo dough (buy thinner sheets, about 22 sheets per pound)Margarine or butter, melted, for brushing phylloHeat oven to 350 degrees.For the filling: In a large bowl. combine brick or mozzarella, cottage cheese, parsley and eggs; set aside.For the topping: Whisk together eggs, milk and margarine or butter.To assemble: Separate phyllo sheets into two equal stacks; place dampened towel over each to keep it moist. Place two sheets of phyllo dough in 2-inch deep, 12-by-18-inch pan.Brush top sheet with butter. Place two more sheets in pan, brush with butter and continue until you have 16 sheets in pan. Spread filling over phyllo. Continue adding two sheets of phyllo at a time, brushing lightly with butter. Do not brush top sheet.Cut puffs into 25-30 squares. Spread egg mixture topping over squares, allowing mixture to drip between the slices. Bake 35-40 minutes until top is lightly browned. Serve warm.Serves 12 to 15.Cook's note: Dish may be prepared one or two days in advance: do not cut slices, do not cover with topping. Cover dish with foil and refrigerate until use. When ready to bake, heat oven, mix topping, cut slices, pour on topping and bake as directed. Can be prepared in a 9-by-13-inch pan; trim or fold phyllo to fit.Nutrition values per serving: 386 calories, 27 g fat (16 g saturated), 18 g carbohydrates, 1 g fiber, 17 g protein, 142 mg cholesterol, 489 mg sodium.