1 pound feta cheese, crumbled
1/2 pound ricotta cheese
1/4 cup cottage cheese
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 pinch dried oregano
3 eggs
3 tablespoons olive oil, divided
12 sheets phyllo dough
Preheat the oven to 350 degrees Fahrenheit.
Combine the feta, ricotta and cottage cheese in a bowl, making sure that the feta remains relatively chunky. Add the herbs and pepper. Stir to combine.
Add the eggs one at a time, mixing well after each addition. Drizzle one tablespoon of olive oil into the mixture, and incorporate. Set aside.
Use a pastry brush to brush a 9-by-13-inch baking dish with olive oil. Arrange a sheet of phyllo dough in it. Brush the sheet with olive oil, then lay a second sheet of phyllo on top. Continue until you have a base with six layers of dough.
Spread the feta mixture evenly over the dough. Top with another sheet of phyllo and brush it with olive oil. Continue adding phyllo dough sheets until you have used up all twelve, then brush the top of the pie with olive oil.
Bake for 40-50 minutes, until golden brown and set. Cool 15-20 minutes before slicing and serving.