Curd Pie From Phyllo Pastry - phyllo pastry

Method

• 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
• Instructions
• 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.
• Pouring
• 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.