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Ingredients
  • 16 ounces whole milk ricotta
  • 8 ounces cream cheese (softened)
  • ¾ cup parmesan (freshly grated)
  • ¾ cup Greek feta (crumbled)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill (finely chopped)
  • ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 package phyllo dough (thawed)
  • 1 stick unsalted butter (melted)
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