Ingredients portion 6
Chicken egg 4 pieces
Milk 1.5 cups
Filo pastry 1 piece
Butter 50 g
Brynza cheese 300 g
Cooking instructions 1 hour
1 Pre-thaw a packet of phyllo dough (like baklava dough). Then take the bryndza and crush it with a fork or simply with your hands into not too small pieces and add 3 eggs to it – you should get a loose and lumpy porridge.
2 Now take 2 sheets of pastry and place them in a greased tin (you can use anything, but butter tastes better). If there are edges left over, you can either cut them off or just roll them in. Be sure to grease the sheets with butter so that the layers don’t stick together! Take a teaspoon and dot the filling on the sheets. 5-6 spoonfuls will be enough, as the cake has many layers, there will be no voids without the filling. Next we place one sheet at a time and repeat the procedure until the pastry is finished (the last layer should be covered by the pastry sheet, don’t leave the filling bare).
3 Now for the filling. You could, of course, do without it, but it makes a very juicy and soft pie. It’s easy, pour a cup and a half of milk into a bowl with 1 egg, stir until smooth and pour evenly over the cake.
4 Bake the cake in a preheated 180-degree oven for about 30-40 minutes until well-crusted and golden.
5 After taking it out of the oven, take a bowl of water and spritz it well with your hand and cover it with a towel for 5-10 minutes so that the crust is not too tough.
6 Slice into portions and serve warm.
