Bougatsa
                 
    1/2 lb Cream cheese                      1/2 ts Grated nutmeg
      1 lb Fresh ricotta cheese               18    Sheets commercial filo
      1 lb Fresh lg-curd cottage cheese      1/2 c  Butter (or more); melted
           Granulated sugar
		 
  Using an electric mixer, beat the cream cheese at high speed until
  light and fluffy.  Lower the speed and add the ricotta, cottage
  cheese, 1 1/2 tablespoons sugar, and the nutmeg.  Beat for 1 minute
  at high speed, then set aside while you prepare the filo.

  Lay the filo flat on a table and keep covered with a damp towel
  over waxed paper or plastic wrap.  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.  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. Divide the filling into 3 parts and
  spread one part over the filo to form a 7-inch square.  Set the rest
  of the filling aside.  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.  With a wide spatula,
  lift the bougatsa and invert onto a cookie sheet.  Brush the top with
  butter and set aside.

  Repeat with the remaining filo, filling until all 3 square pies
  are folded.  Bake in a 350 degree oven for 15 to 20 minutes or until
  the filo puffs up and turns a golden chestnut color.  Cut into small
  squares and sprinkle with additional sugar.  Serve piping hot.