Delicious, flaky filo pastry filled with three cheeses and baked to perfection is favorite Bosnian dish enjoyed as an appetizer, snack, or a main course.
Whisk the eggs in a large bowl. Mix in sour cream, all the cheeses, and salt.
Preheat oven to 400 degrees Fahrenheit.
On a clean working surface, gently place a sheet of pastry and lightly brush with melted butter. Place another sheet on top and brush with butter. If you’re working with the Greek brand, use 4-5 sheets as they are much thinner.
Spread ¼ of the filling, stopping at about 1 inch from the sides. Gently start folding/rolling the sheets. You could also place the sheets on a clean tablecloth and lift its end to get the sheets rolled. Pat a little water on the open ends so that you can fold them under the roll. Put the roll in a greased pan.
Repeat this three more times. Use the leftover melted butter and brush over pita rolls, especially all the creases.
Bake in preheated oven for 45-50 minutes or until golden brown. The thinner sheets need less baking time, around 35-45 minutes.
Let it cool slightly before cutting. Serve warm or cold. Enjoy!
Notes
Thaw the fillo in the refrigerator overnight or at least for 8 hours. Then, allow it to sit on the counter for a couple of hours to get to room temperature before handling (this is very important, so they don't break as they are very delicate). Once opened, keep them covered with a piece of plastic (saran) wrap and a slightly damp towel. Don't let the towel sit on top of the sheets as it will dampen the fillo, and the sheets will stick together.
If you are using large eggs, you might need to omit the sour cream. You want your filling not to be too runny, or it will leak out of the pastry sheets.
Depending on the fillo dough, you might need to cut the pastry sheets to fit your baking pan.
You can also make this by layering the full sheets and the cheese filling directly into the pan or folding it into triangles, just like spanakopita.
Add one sliced green onion to the cheese filling for a piquant flavor.
Serve with a glass of buttermilk or extra sour cream on top.
Store leftovers refrigerated in an airtight container for up to five days or frozen for up to 6 months.
Oven temps vary, so keep your eye on the pastry as it is easy to burn near the finish.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.