How to make
To make my filo pastry fluffy and juicy, I have a few tricks that I apply and I always get a perfect result. I will share them with you.
I use a rectangular tray, always smaller than the sheets, even if they're cut in half, so that I can fold them nicely, so that they are wrinkled and the filling can have free gaps and space to rise.
I grease the pan with plenty of oil - bottom and walls.
The sheets I use are not fine, but a little thicker. I cut them in two. I put the baking soda in the yogurt and wait for it to foam up.
Beat the eggs well with a pinch of salt and pour the oil over them, add the cottage cheese and crumble the white cheese.
Immediately before pouring the yogurt, I add lemon juice to the filling to activate the water even more.
I mix everything and if the white cheese is not very salty I add another pinch of salt.
I place half a sheet and wrinkle it nicely. I add evenly from the stuffing and arrange filo pastry until I run out of products. Spread the last sheet generously with melted butter.
Bake at 360°F (180 degrees) for 30-35 minutes or until it aquires a dark golden brown.
Try my wonderful fluffy filo pastry. Enjoy your meal!
