Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 packet filo dough
- 500 gr low fat cottage cheese
- 500 gr full fat cottage cheese
- 5 eggs
- 1 tsp salt
- 1/2 a cup of oil (sunflower, or other light-tasting oil)
- 1 cup milk
- 1/2 a cup of buttermilk
- 20 gr butter
- 1 Tbs milk
- =
Directions
Preheat oven to 250 degrees. Combine two types of cottage cheese in large mixing bowl. Add eggs
one at a time, beating after each addition. Add salt, oil, milk, and buttermilk, and beat until
well combined. Place one layer of pastry in the bottom of a deep pan. Dip almost all of the remaining
pieces of pastry into the batter and then place them at random in the pan. Reserve about three
undipped pieces for the top, as well as several tablespoons of batter. Cover the top of the mixture
with the remaining pastry layers. Cut up the butter into small pieces and place on the pastry. Spoon
the remaining batter and the additional tablespoon of milk over the top. Cook for about 40 minutes,
until nicely browned on top. Invert onto a plate. Serve warm. This dish is often accompanied by a glass
of buttermilk or beer