Ricotta cheese triangles

• cream cheese↗1⁄2 lb
• fresh ricotta cheese↗1 lb
• large-curd cottage cheese↗1 lb
• granulated sugar↗
• grated nutmeg↗1⁄2 teaspoon
• sheets commercial filo pastry↗18

  18 sheets

• butter, melted (or more)↗1⁄2 cup

Step-by-step instructions

1. 1

   Using an electric mixer, beat the cream cheese at high speed until light and fluffy.

2. 2

   Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.

3. 3

   Beat for 1 minute at high speed, then set aside while you prepare the filo.

4. 4

   Lay the filo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.

5. 5

   By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.

6. 6

   Then lay 2 sheets at right angles over the center, using the"base" as a diamond, not a square, brushing the center of each with butter.

7. 7

   Divide the filling into 3 parts and spread one part over the filo to form a 7-inch square.

8. 8

   Set the rest of the filling aside.

9. 9

   Fold the top filo sheet over the cheese and brush with butter, and continue folding the filo over the cheese to make a square, brushing each time with butter.

10. 10

    With a wide spatula, lift the bougatsa and invert onto a cookie sheet.

11. 11

    Brush the top with butter and set aside.

12. 12

    Repeat with the remaining filo, filling until all 3 square pies are folded.

13. 13

    Bake in a 350 degree oven for 15 to 20 minutes or until the filo puffs up and turns a golden chestnut color.

14. 14

    Cut into small squares and sprinkle with additional sugar.

15. 15

    Serve piping hot.