Tiropita (Greek Cheese Pie)

1. Place frozen phyllo dough in refrigerator overnight to thaw.

Filling

1. Crumble feta cheese into a large bowl and add the 3 other grated cheeses. Stir in the beaten eggs and heavy cream.
2. Stir in the mint and season with freshly ground pepper. Cover and transfer mixture in the refrigerator for 20 minutes.

Assembly

1. Preheat oven to 350°F.
2. Using a pastry brush, butter the bottom and sides of a 8x11 baking tray. Place one sheet of phyllo on the bottom of the pan and brush the phyllo sheet to adhere to bottom and sides. Brush again with melted butter. Repeat with 3 more sheets of phyllo dough for a total of 4 sheets as a base on bottom.
3. Next, butter another sheet of phyllo and crinkle it together lengthwise, bringing the two shorter ends together (longways). Place it in the dish and repeat with 4 additional phyllo sheets for a total of 5 crumpled sheets. Repeat the process until 5 crumpled sheets line the bottom.
4. Carefully spread the feta cheese mixture on top and smooth with a spatula.
5. Next, butter a single sheet of phyllo, pick it up by the longest side and crumple it and place in the pan. Repeat the process until 5 crumpled sheets top the filling.
6. Butter another phyllo sheet and lay it on top then repeat with one more. Sprinkle the sesame seeds on top.
7. Trim the excess phyllo with sharp knife if desired, or fold the excess phyllo sheets over the mixture.
8. Bake for 45 minutes, until the phyllo is crisp and golden. Allow to cool down for 15 minutes before cutting/serving.