- 1 package (400 g) package phyllo dough
- 500 g young cheese
- 2 tablespoons of pork fat
- 3 dl of water
Melt a pork fat on moderate temperature and pour hot water into bawl. In another bowl mash the cheese and salt per your taste. First, cover the first layer of phyllo dough with a mixture of water and pork fat, then cover next layer with cheese. Repeat the procedure until you have ingredients. On the last layer pour the rest of the water and fat and leave in the refrigerator until morning. Next day, bake in preheated oven at 220 degrees for about an hour.