The days of summer have passed and the landscape around my house has already dressed in it's new fall colours. My littlest son has taken his snow board out of storage, and placed it at the foot of his bed...because he claims he smells winter in the air, our pear tree is brimming over with fresh fruit, we are picking fresh pumpkins from our garden and putting on our warm sweaters.
Of all the seasons, fall is one of my favourites...
Somehow when the days begin to get cooler, I love to cook again. And of course, warm comfort foods, hot from the oven, top my list.
Here is my husband's Aunt's recipe for Serbian Burek....Cheese Pita....
I hope it becomes one of your favourites ...(even my little children love this one, too!)
Cheese Pita (or Burek)
makes one large 9x13 thick pie (or one large 11x15 thin pie)
preheat oven to 375 degrees Fahrenheit
1 large container of cottage cheese (750 grams)
1 package pressed unsalted cottage cheese (500 grams)*
1-2 teaspoons salt
1 package phyllo pastry
1/4 - 1/2 cup of melted butter (for drizzling/brushing onto the phyllo pastry)
1. Mix first four ingredients in a bowl.
2. Lightly grease the bottom of a baking pan. (I used a 11x15x2 pan...but a 9x13x2 pan could also be used...giving a thicker pie).
3.Carefully place on sheet of phyllo, fold if necessary, into the bottom of the pan. Drizzle with butter.
Repeat four more times....line with phyllo and then drizzling each new sheet with butter. This will form the bottom of the pie...so it should not be too thin.
4. Next, gently spread an even layer of the cheese filling on top of the buttered phyllo sheets.
5. Gently cover the cheese layer with a sheet of phyllo pastry. Drizzle with butter. Then again, one more phyllo sheet and drizzle again with butter. (having a total of two-three sheets of phyllo on top of the cheese layer)
6. Continue alternating between cheese filling and pastry layers until all the filling has been used. Then top off the pie with three consecutive layers of phyllo, all brushed with butter to make a thicker top.
7. Score the top layers into the desired serving size pieces. (Crisp phyllo is hard to cut...this step just makes for nicer presentation)
8. Bake in a 375 degree Fahrenheit oven for about 45 minutes...or until the top is a golden brown.
9. Serve warm. Enjoy!
*if you can not find pressed cottage cheese (which is usually found in the same area of the grocery store as regular cottage cheese....you can use feta cheese...but just be sure to decrease the amount of salt)