Thaw two rolls of Phyllo pastry sheets. Follow the instructions on the package (it takes about 3 hours). Preheat oven to 350 Fahrenheits.
Whisk together eggs, flour, salt, and pepper in a large mixing bowl. Then add the sour cream. Mix until combined. Add cottage cheese and feta cheese. Fold with a spatula until combined. Set aside.
Unroll the phyllo sheets and cover them with a slightly damp kitchen towel to avoid drying out.
Coat the baking pan (I used the iron cast 9”x13”) with a little bit of unsalted butter.
Lay the five phyllo sheets in the baking pan and brush the top sheet with melted butter.
Spread one-quarter of the cheese and egg mixture on the top sheet.
Repeat this process four more times. Pour the remaining butter on the top sheet. Re-roll the unused phyllo sheets and leave them in the freezer for later use.
Bake for one hour or until golden on top. Remove from the oven and let sit for 20 minutes. The cheese pie will puff up during baking, but it will settle once rested. Cut into 8 or 12 pieces and serve with kefir or plain yogurt. Enjoy!
Notes
You can substitute cottage cheese with ricotta cheese, but it will be less salty.
You can cut back on the amount of the feta cheese. I tried it with half the amount listed in this recipe (half a pound), and it tasted great. It's your preference to add more or less feta cheese.