Start making the phyllo stacks about 30 minutes after you put the cheese mixture in the refrigerator. Or make the cheese mixture a day ahead, and assemble before guests arrive.
I make my own cheese and had some Ricotta laying around so I though I'd try this recipe. Very easy to make, actually harder to eat (a little messy) but very tasty. Leftovers reheat really well in the toaster oven too.
I made these for company and they went over very well. Not too hard, seeing as it was my first time using phyllo. After much cursing, and many wasted sheets of dough, they turned out as pictured. Someone even asked for the recipe.
These were tasty but not my first choice for an appetizer.
