Ingredients for Yugoslavian Pita
- One 14.1-ounce package phyllo dough, thawed
- 3 large eggs
- ½ cup (1 stick) unsalted butter, melted
- Low Fat Cream Cheese
- Monterey Jack Cheese
- Large Curd Cottage Cheese
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How to Make Yugoslavian Pita
- Preheat oven to 375°F (190°C).
- Thaw phyllo dough completely according to package directions.
- In a medium bowl, whisk together the eggs, feta, mozzarella, and parmesan cheese until well combined.
- Melt butter completely and set aside.
- Lightly brush a clean kitchen towel with water and lay out the thawed phyllo dough on it, covering with another damp towel to prevent drying.
- To assemble one pita roll, carefully peel off two sheets of phyllo dough; place them on a separate lightly dampened cloth.
- Lightly brush the top sheet with melted butter.
- Repeat this process with two more sheets and a final sheet (for a total of 5 sheets).
- Place several scoops (about ½ cup) of the cheese mixture lengthwise along one end of the phyllo stack, leaving a couple of inches bare at both the top and bottom edges.
- Carefully roll the phyllo dough tightly into a log, tucking in the sides to prevent spilling.
- Place the roll seam-down in a greased 9x13 inch baking pan (or similar sized pan).
- Brush the top of the roll generously with melted butter.
- Repeat steps 6-11 until the pan is full of pita rolls.
- Bake for 30-60 minutes, or until golden brown and crispy. Start checking for doneness at 30 minutes.
- Let the pita rolls cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
3g
Fat
121g
Carbs
1g
