Gibanica(Slavic Main Dish Cheese Pie)

• 1 lb. farmer, dry pot or Feta cheese or combination to equal 1 lb.
• 2 eggs, beaten
• 1/2 c. sour cream (light or sour half and half)
• 1 tsp. salt
• 1/8 tsp. white pepper
• 1/3 c. grated Parmesan cheese
• 6 Tbsp. melted butter or oleo
• 1/2 lb. phyllo pastry dough (found in frozen food section)

1. Combine first 6 ingredients.
2. Follow package directions exactly for working with phyllo dough.
3. Layer in lightly buttered 9 x 9 x 2-inch baking dish:
4. 8 buttered pastry sheets, 1/3 cheese mixture, 2 buttered pastry sheets, 1/3 cheese mixture, 2 buttered pastry sheets, 1/3 cheese mixture and 6 to 8 buttered pastry sheets.
5. Brush top leaf well with remaining butter.
6. Bake at 350u0b0 for 35 to 40 minutes until Gibanica is golden brown and puffed. When slightly cooled, cut into small squares to serve as an appetizer or into large squares to serve as main dish.
7. Serves 6 as main dish.

farmer, eggs, sour cream, salt, white pepper, parmesan cheese, butter, phyllo pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774874 (may not work)