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Prepare the cheeses: grate the Romano and cut the feta into small cubes or crumble. Break the eggs in a large bowl and add 1 Tbsp. olive oil, and whisk well. Add the ricotta cheese and whisk until smooth. Add the Romano and feta cheeses and stir until incorporated. Place the mixture in the fridge for at least 30 minutes to chill.
Melt 1/4 cup unsalted butter. Add 1/2 cup olive oil and stir well. I use a 2:1 ratio with olive oil and butter. I prefer more oil for the taste and texture. Many people use all butter, but that is a personal choice. The olive oil and butter are wonderful together.
Remove the phyllo sheets from the fridge and open. Keep it covered while working with it, because phyllo dough dries out quickly. Cut into 3 inch wide strips. Remember to keep parts of the dough you are not working with covered. Remove your cheese and egg mixture from the fridge.
Preheat the oven to 350 degrees.
Using a pastry brush, brush three 3 inch wide sheets with the oil and butter mixture and place one on top of each other. Place 1 tsp. of the cheese and egg mixture just at the edge closest to you. Make your initial fold away from you and into a triangle shape. Ensure this first fold is sealed well. Continue rolling until you run out of phyllo and just tuck the end piece underneath. Take another 3 inch wide piece of phyllo and brush with the oil and butter mixture. Place the triangle you just made at the far end nearest you and roll it until you have used up all the phyllo and tuck the remainder underneath. I do this, to ensure that there will not be any leakage. You can certainly use four sheets initially and skip this step. If you like less phyllo, use 3 total sheets. Repeat until you have used up your ingredients.
Place on lightly greased baking sheets and in the oven. Set the timer for 15 minutes. Remove and check to see if they are more golden on bottom than top. If that is the case, flip over. Either way, place back in the oven for 5 minutes. They should be golden brown on top and bottom when done. Note: Do not let the phyllo dough get dark brown, it will turn bitter.
Remove from the oven and enjoy!
Notes on phyllo:
#1 I use a #4 phyllo. If you purchase a national brand that is in a regular grocery store, it is most likely a # They are not always labeled. The larger the number, the thicker the phyllo sheets.
#2 When brushing the oil and butter mixture, pretend you are painting something. It is all in the wrist. Do not apply too much pressure, use your wrist to make the strokes.
#3 I like making my own phyllo dough, but never do for triangles. I will share my homemade dough recipe down the road.