One of my favorite versions is this cheese pie eaten throughout the regions of the former Yugoslavia. I always looked forward to the nights when my mother was too tired to make a three course meal and baked this pie, serving it with a simple salad. She always had phyllo dough on hand. Layered with eggs and cheese and baked for half an hour, it was a quick dinner that also tasted great leftover for breakfast.
Ingredients:
1/2 pound (500g) cottage cheese
1/2 pound (500g) feta cheese, crumbled
3 eggs
1/2 cup (150ml)club soda
1/4 cup (75ml) olive or canola oil
1 teaspoon salt (optional)
8 phyllo leaves
