Curd Pie from Phyllo Pastry
Phyllo Pastry - 400 g (1 package)
Eggs - 3 pieces
Curd (fat) 1 kg
Butter - 75 g
Sour cream - 250 g (1 cup)
Dill - 1 bunch
Salt - 1 tsp
Greens wash, dry and cut.
Eggs - separate the whites from the yolks.
Put a curd to a bowl, add the salt, yolks, herbs and half of the butter.
Mix curd well.
Lay out the phyllo pastry sheets on the table and separate the number of filling according to the number of sheets.
Add filling to the every sheet of phyllo pastry.
Next, they need to be twisted together into tight rolls and not put in a spiral shape for baking. And pieces of butter to the cooked pie.
In bowl mix egg whites and sour cream, salt to taste.
Mix well, gently whisking. Add that pouring to the pie.
Put the form with curd pie in a preheated to 170 degree oven and cook about 0,5-1 hours.