👨‍🍳 تعليمات

1. 1

   Prepare the filling: In a large bowl, combine the grated potatoes and finely chopped onion. Squeeze out any excess moisture from the potatoes.

   💡 نصائح احترافية: Gently squeezing the grated potatoes helps prevent a soggy filling.
2. 2

   Add the crumbled feta cheese, drained cottage cheese, eggs, sour cream, 3 tablespoons of sunflower oil, salt, and black pepper to the potato and onion mixture. Mix well until everything is evenly combined.

   💡 نصائح احترافية: Taste the mixture and adjust salt if necessary, considering the saltiness of the feta.
3. 3

   Preheat oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish with sunflower oil.

4. 4

   Assemble the pie: Lay one sheet of phyllo dough in the prepared baking dish, letting the edges overhang. Brush lightly with oil. Layer another sheet of phyllo on top and brush with oil. Continue layering and brushing with oil until you have used about half of the phyllo sheets.

   💡 نصائح احترافية: Work relatively quickly to prevent the phyllo from drying out. Keep the remaining sheets covered with a damp cloth.
5. 5

   Spread half of the potato and cheese filling evenly over the layered phyllo in the baking dish.

   💡 نصائح احترافية: Ensure the filling is spread to the edges.
6. 6

   Continue layering the remaining phyllo sheets, brushing each with oil, over the filling. Spread the remaining filling evenly on top.

7. 7

   Fold the overhanging edges of the bottom phyllo layers over the top to seal the pie. Brush the top generously with the remaining sunflower oil.

   💡 نصائح احترافية: This helps create a crispy, golden-brown crust.
8. 8

   Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.

9. 9

   Let the krompiruša rest for about 10-15 minutes before slicing and serving. It can be enjoyed warm or at room temperature.

   💡 نصائح احترافية: Resting allows the filling to set, making it easier to slice.