"Chef's Diary"

Ingredients:

*1 kg filo pastry

* 1 kg ricotta cheese

* 200g sour cream

* 1/2 Tsp salt

* 3 eggs

* 160g oil

Method:

1. Preheat 180 d C.

2. Filling: Beat cheese, sour cream, salt and eggs in a bowl and until well combined.

3. Cut pastry into sheets to fit a 30×35 cm greased baking dish. Brush 2 sheets of pastry individually and generously with oil and place into the greased dish. Spread a thin layer of cheese filling onto the pastry. Repeat the procedure alternating pastry and filling until both have been used up. Brush top generously with oil and sprinkle with a little salt. Make a few holes in the top with a fork. Bake for 30 minutes. Cut into desired portions and serve hot.

4. Note: The filling may be spread onto the uncut buttered pastry and rolled into a roulade, then curved, if necessary, to fit the baking tray.

Note: Burek can be made using a variety of fillings such as – lightly fried grated potatoes and leeks; fried spinach and mushrooms; fried spinach and onion; soft cheese and eggs, apples or minced meat and onions. Serve warm with unsweetened  yoghurt.