Description

Ingredients

• 🫓 4 phyllo pastry sheets (thin, fresh if possible) Original: 🫓 4 phyllo pastry sheets (thin, fresh if possible)
• 🧀 250 g cottage cheese or feta + shredded mozzarella dairy Original: 🧀 250 g cottage cheese or feta + shredded mozzarella
• 🥚 1 egg egg Original: 🥚 1 egg
• 🥛 2 tbsp yogurt dairy Original: 🥛 2 tbsp yogurt
• 🧈 1 tbsp butter (melted) dairy Original: 🧈 1 tbsp butter (melted)
• 🫒 2 tbsp oil Original: 🫒 2 tbsp oil
• 🧂 Salt, if needed Original: 🧂 Salt, if needed

Preparation

• Mix 🧀 cheese, 🥚 egg and 🥛 yogurt in a bowl – season to taste.
• Brush the first phyllo sheet with the butter-oil mix and lay it in a nonstick pan, edges hanging over.
• Layer remaining sheets, brushing each and adding spoonfuls of the cheese mix between them.
• Fold the overhanging edges over the top to close it. Brush the top as well.
• Cover and cook over medium heat for 7 minutes. Flip like a pancake and cook another 5–7 minutes until golden.
• Slice while hot – cheese should stretch, crust should crackle. Magic.

Total Time

Nutritional Value

Advice

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