Serbian Cheese Pita Food

YUGOSLAVIAN PITA

Steps:

• Thaw phyllo dough according to package directions. Prepare filling ingredients before removing from package.
• To prepare filling, mix eggs and all three cheeses.
• Melt butter.
• Remove dough from package, placing it on a clean cloth. Cover with a lightly moistened cloth. Everytime you remove sheets of dough, replace the top covering cloth so that your dough does not dry out.
• Spread some butter on pan. Place two sheets of dough on yet another cloth. Sprinkle butter on the sheets. Put two more sheets on top of it; sprinkle with butter again. Add fifth sheet of dough.
• At one end of sheets (length wise), about 3 inches from the long edge, place several scoops of the mixture in a log shape. Do not place cheese all the way to the sides; leave a couple inches bare. Roll up. Tucking side edges under the roll, place roll in pan, seam side down. Put more butter on top.
• Repeat process for more rolls. It works best if pan is filled with rolls. I use a pan typically used for single layer cakes.
• Bake at 375 degrees for anywhere from 30 - 60 min, until golden brown.
• Let them rest for a little before cutting.

CHEESE PITA

Steps:

• thaw phyllo.
• preheat oven to 350 degrees.
• lay thawed phyllo on a flat surface and cover with damp tea towel.
• mix cheese, eggs and salt - set aside.
• on an 11" x 17" greased baking pan lay phyllo to cover.
• brush with melted butter.
• repeat until there are six layers.
• spread cheese filling evenly over phyllo, leaving about 1/2" around the edges.
• cover with phyllo brushed with butter.
• repeat until there are eight layers.
• tuck in egdes.
• brush top lightly with butter.
• bake until top browns, approximately 30 minutes.