Serve this strudel for brunch or dinner

2 pounds Neufchatel cheese, cut 1# thick
¼ cup olive oil
6 cups leeks, rinsed and chopped
3 bunches asparagus, stems removed and sliced
¼ cup tarragon, chopped
¼ cup unbleached flour
3 tablespoons salt
1 tablespoon black pepper
4 cups cottage cheese
2 cups gruyere cheese, grated
4 cups cheddar cheese, grated
6 eggs, beaten
6 pounds filo dough
8 tablespoons butter, melted
8 tablespoons olive oil
8 tablespoons sesame oil

Preheat oven to 375 degrees.

Lightly oil a 10 by 13 inch hotel pan

Cut Neufchatel cheese into pieces and place in a bowl. Set aside in a warm place to soften.

In a large frying pan warm the oil. Add leeks, sprinkle with a pinch of salt, cover and cook on medium heat for 5 minutes. Stir in the asparagus and saute for five minutes more, until bright green and tender. Toss the sauteed vegetables, tarragon, flour, salt, and pepper with the Neufchatel. Thoroughly mix in the cottage cheese, Gruyere and Cheddar cheese, and the eggs.

Lay the filo on a dry surface and cover with a clean, lightly dampened towel. Combine the butter and oil in a small bowl. Place a pastry brush and bowl of butter-oil within easy reach.

Arrange two sheets of filo in pan, brush with butter-oil. Repeat three more times for a total of eight sheets.

Spread the filling evenly over the filo in the baking tray. Top with the remaining filo, two sheets at a time, brushing each layer as before. Sprinkle the top with sesame seeds. Cut into squares before baking.

Bake until golden and puffy, about 45 minutes. Cut into squares and serve.

Makes 12 servings for dinner or cut into smaller squares for appetizers or serve over field greens with your favorite vinaigrette.