members recipes

Ingredients
18 large thin phyllo sheets
300 g Vlashichki cheese*
400-500 g young sorrel leaves
200 g sour cream
2 Tbsp corn flour
4 eggs
oil
salt

Method
Cook sorrel (like you cook spinach) and cut it to small pieces. Crush cheese with a fork, mix it with eggs and add it to sorrel with sour cream and corn flour. Salt it to taste (it depends on the saltiness of cheese). Oil bottom of 25x35 cm baking pan, place two phyllo sheets, sprinkle each one with a little oil. Spread 4 Tbsp of filling over and repeat until you ran out of sheets, but leave 2 for the top.

Bake in a preheated oven on 180°C for about 35 minutes.
*Vlashichki cheese is a non salted cottage cheese form Krajina region in Bosnia. You can substitute it with feta, and sorrel with spinach or chard (preferably chard).