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Ingredients
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1 package phyllo dough (500 g kore) (see note)
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6 large eggs
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2 cups (400 g) crumbled feta cheese
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1 cup (200 g) cottage cheese, drained (sitan sira)
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1/2 cup (120 ml) oil + more for greasing pan
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1 tablespoon (14 g) baking powder (1 kesica)
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1 1/3 cup (330 ml) sparkling water
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Salt, to taste
Directions
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- Preheat over to 400F (200 C). Grease a 9×13 baking pan with oil and set aside.
- In a mixing bowl, beat the eggs until well combined then add in the sparkling water, baking powder, oil, and oil. Mix well.
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- Taste your feta cheese to determine how salty it is. If it is really salty, add just a pinch of salt to the egg mixture. If not too salty, add about 1/2 teaspoon (5-6 g) of salt.
- Add the crumbled feta cheese and drained cottage cheese to the egg mixture. Stir everything well and set aside.
- Unroll the phyllo dough sheets. Place one sheet in the bottom of the baking pan and ladle in 1-2 ladles of the egg and cheese mixture, making sure to include pieces of cheese. Spread the mixture across the phyllo dough but don’t press down on the dough. Let the dough naturally settle.If your phyllo dough sheets are too big, tear them to make them fit in the baking pan.
Continue layering the phyllo sheets and egg/cheese mixture until you’ve used up all of your ingredients. Make sure the last layer (top of the dish) is the egg/cheese mixture. If it’s not, you’ll need to beat a couple of additional eggs with a little bit of cheese to cover the top.
