Gibanica

Method

Preheat the oven to 180C and grease a 23cm square baking tin with melted butter. Mix the cottage cheese, eggs, salt and white pepper together until well combined. Layer half of the filo sheets in the tin, brushing each sheet generously with melted butter. Spread the cheese mixture evenly over the filo base, then layer the remaining filo sheets on top, again brushing each with butter. Cut the gibanica into diamond or square portions, then bake for 45-50 minutes until the pastry is golden brown and crispy. Allow to cool for 10 minutes before serving warm or at room temperature.