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1
Preheat oven to 375 degrees F.
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2
In a large mixing bowl, whisk together cottage cheese and goat cheese until mixed well and creamy.
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3
Its actually easiest to use a fork.
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4
Add egg and whisk through cheese thoroughly.
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5
If youre scaling up the recipe and using more eggs, only add in one egg at a time and whisk each one thoroughly.
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6
Pour in olive oil and whisk thoroughly.
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7
Youll notice the mixture take on a slightly runnier consistency.
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8
Pour in milk and whisk thoroughly.
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9
Mixture will develop an even runnier consistency.
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10
Add club soda and whisk until you get a bit of a slurry.
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11
Line baking dish (we used 9-inch diameter casserole pan) with olive oil.
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12
Take phyllo dough out of the fridge and remove from packaging.
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13
Be careful because now it will start to dry very quickly.
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14
Layer bottom of baking dish with at least 2 layers of phyllo dough sheets to create a bottom crust.
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15
Allow for some of dough to flow over the edges (it will be folded up into the center later).
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16
For the filling (called guzvar), tear off half sheets of remaining phyllo dough (leave one whole sheet for the top) and dip into the slurry.
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17
Start by placing wet sheets of dough in the outside of the baking dish and moving inward.
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18
Continue adding guzvar to inside of baking dish until entire surface area covered.
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19
Fold edges of bottom crust back over into the center of the dish, covering the guzvar.
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20
Top with another fresh sheet of phyllo dough.
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21
Add water to the emptied bowl of slurry so as to flavor the water.
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22
With your hand, sprinkle water over top of dough crust and around the edges.
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23
Also drizzle some olive oil as well (this will help the crust brown).
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24
Let the pastry sit and soak for 510 minutes before putting in the oven.
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25
Cook the pastry until golden brown, about 45 minutes.
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26
Recipe adapted and transcribed from Chef Baba.
