Ingredients:

• 1/2 of a phyllo pastry package
• 1 (500 mL) container of cottage cheese
• 1 (250 mL) container of sour cream or yogurt
• 1/3 cup sugar/agave syrup
• 1/2 cup raisins (or more!)
• 2 eggs
• a bit of oil
• 1/4 T cinnamon

Directions:

1. Preheat your oven to 375. In a bowl, mix all the ingredients (except for the phyllo pastry!) together. Spread a bit of olive oil on a pan (or put down a sheet of aluminum foil) and put 5-6 sheets of the phyllo pastry. Spread out the cheese mixture onto the phyllo pastry, and then cover it with 5-6 more sheets of phyllo. If you’re a patient person, put a bit of oil in between each phyllo sheet – but it’s okay if you skip this step. It’s good to do if you like pastry-like texture!
2. Bake the phyllo cheese pie for about 20 minutes, or until it’s golden and the corners are a bit well done.
3. Some variations include cutting out the sugar and adding a cup of feta cheese to make a salty appetizer, or adding shredded apples with cinnamon and raisins to the sweet mixture (drain the shredded apple first, as they’re super water-y).

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This item was part of our food swap on January 28th, 2013.  This dish was swapped for:

• Couscous Salad
• Beet, Yam & Carrot Soup
• Chocolate, Zucchini and Walnut Muffins (recipe coming soon!)
• Cheese-Topped Cornbread Pie
• Irish Soda Bread