December 18, 2009

Come on, you know you’re interested despite the funny name!

As usual, I’ve taken some liberties with the original recipe.  May the gods of sticking to a formula forgive me.


  • 1 package fillo dough
  • 1lb cottage cheese (mine was small curd, fat-free–but feel free to improvise)
  • 2 eggs
  • 1 large onion, chopped
  • a handful of dill, chopped
  • salt to taste (1/3 teaspoon is a fine starting point)
  • olive oil
  1. Saute the onion until it’s soft and translucent and luscious.
  2. Loosely whisk the eggs; add cottage cheese and salt.
  3. Fold the onions and dill into the egg+cheese mixture.
  4. Ok, ready to layer?  This is where you are allowed to get a bit grumpy.  I sure do.  (And then I remember my own grandmother, who made her own fillo dough once a week… and I go from feeling grumpy to feeling like a bit of a loser).
  5. Actually, the rest is quite easy.  After you oil the bottom of the baking dish, you will: a) put down a sheet of dough; b) brush it with olive oil; c) repeat… until you have approximately 5 sheets down.
  6. Top with 1/3 of the egg+cheese mixture.
  7. Add another 4-5 sheets of dough (don’t forget the olive oil).
  8. You get the idea: another 1/3 of egg+cheese goodness, another 4-5 sheets of dough…  The top layer should consist of 4-5 layers of dough and 1 sacrificial sheet that’s going to protect the loveliness underneath while it’s in the oven.
  9. Bake at 375F for ~45 minutes.

You’re probably thinking, “Hey, this is a lot like baklava.”  Oh, this is just the tip of the iceberg when it comes to things my people can stick between layers of fillo dough!  The possibilities are endless.


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