Cottage Cheese Filo Pie

This layered pie is loosely based on a Serbian Gibanica.

Serves 6 - 8

2 small pkts chopped bacon, fried and drained of oil

3 tubs (approx 3 cups) cottage cheese

6 large eggs

1 bunch chives, chopped

½ tsp smoked paprika

¼ tsp white pepper

3 cm cube cheddar cheese, finely grated

1 pkt filo (12 sheets) pastry

1.  Mix the cheeses together well.

2.  Beat the eggs, then add to the cheese mixture. Add chives, paprika and pepper and mix well.

3.  Spray a loose bottomed cake/flan tin (26 cm diameter) with oil spray, then place a sheet of filo over, pressing gently into the corners. Spray with oil, then place second sheet at angle to first. Spray with oil, add third sheet.

4.  Sprinkle a third of the bacon over the pastry, then spoon over a third of the cheese & egg mix and spread evenly.

5.  Layer another sheet of filo over, spray with oil, add second sheet.

6.  Add a third of the bacon and a third of the cheese & egg mix as before.

7.  Repeat filo, bacon and cheese & egg layers for a third time.

8.  Top with a layer of filo, oil spray, second filo, oil spray, third filo, oil spray.

9.  Finish off by tucking in the layers to make a ruched top.

Bake at 220°C for 20 mins, then 180°C for 30 - 40 mins until golden brown and a skewer inserted in the centre comes out clean.

10.  Allow to cool.