We love using phyllo sheets from the Fillo Factory because they fit perfectly on our 12x17 baking sheets which saves time when assembling our Bougatsa. THAWING DIRECTIONS: Place frozen phyllo in the refrigerator for 7-8 hours or overnight to thaw. Allow unopened phyllo package to stand at room temperature for about 2 hours before using. Do not open the phyllo dough package until ready to use.
Prepare and measure ingredients for Bougatsa filling. Allow cream cheese, goat cheese and ricotta cheese to sit on the counter and soften for 30-60 minutes before beginning to prepare the Bougatsa.
Combine, softened cream cheese, goat cheese and ricotta cheese until you get a smooth mixture. Set aside. Add milk to a small sauce pan with cornstarch and whisk continuously over medium heat until the milk thickens into a pasty substance. Add the milk and cornstarch mixture to the cheese mixture and combine well. Set aside.
Melt butter in a microwave safe bowl. Microwave in 30 second increments, stir and repeat until the butter is completely melted. Brush the bottom of a 12x17 baking sheet with melted butter.
When you are ready to begin assembling the Bougatsa, open the package of phyllo dough sheets and lay them on a clean flat surface. Cover with a layer of plastic wrap and then a damp towel on top of the plastic wrap to keep phyllo dough sheets from getting moist and sticking together. As you lift the damp towel and plastic wrap to remove each sheet of phyllo, be sure to recover the remaining phyllo dough sheets so that they don't dry out.
The first 4 layers of phyllo dough will be placed to layer over the side of the pan. This is done so that you can fold them over after the cheese is spread to hold in the contents within the phyllo. Begin with the first 2 sheets of phyllo lengthwise and slightly overlap (as shown in the picture below), brush butter over the phyllo sheets and then repeat with 2 more sheets of phyllo widthwise, overlapping (as shown in the third picture below) and brush with butter. Layer 4 more sheets of phyllo into the pan without overlapping and butter in between.
Spread cheese mixture evenly over buttered phyllo sheets.
Fold over the phyllo sheets that are laying over the outside of the baking sheet and brush with butter. Continue by layering 7-8 more phyllo sheets, buttering in between each layer. Be sure to brush butter well over the top layer before placing in the oven.
Place on middle rack in a 350° F oven for 30-35 minutes.
Remove from oven once the phyllo dough is golden brown and allow the Bougatsa to rest for 15 minutes before serving. Cut into 12 sections and sprinkle with granulated sugar when serving.