Ingredients: Phyllo dough, Potato, Suluguni, Spinach, Butter, Salt, Black pepper
Cooking method:
Cut potatoes into thin slices, 6-7 pcs. I add fresh spinach to the potatoes, 100 grams. I add grated suluguni, 150 grams. Season with salt, black pepper. I mix.
Separately, in a bowl, mix until smooth 2 eggs, 50 ml. cream, 2 tbsp. flour. Add to potatoes
Grease the mold with melted butter. I lay sheets of filo dough in a form with high sides so that the edges hang from the sides of the form. Brush each sheet with melted butter. I used 8 sheets.
I spread the filling in the form, evenly distributing.
I close the pie with hanging sheets of filo pastry. Drizzle melted butter over the top.
Cover the pan tightly with a double layer of foil. I bake a cake in a preheated oven for 1.5 hours, 180 degrees under foil. Then 10 minutes without foil to brown the crust.
Remove the cake from the oven, cover and leave to cool completely.
It should not be served hot, otherwise the filling will burn and spread. But when it is pleasantly warm, the filling will keep its shape, it can be easily cut.
Video recipe on my instagram @kuharkin.blog