Eastern European Layered Pie

Ingredients

• 10pastry sheets
• 200 gcheese
• 100 gbutter
• herbs — chopped

Method

1. Begin by setting out 100 g of butter at room temperature to soften. This will make it easier to spread on the pastry sheets later. At the same time, allow the 200 g of cheese to come to room temperature, which will enhance its flavor and make it easier to crumble or grate.
2. Preheat your oven to 180°C (350°F) to ensure it's ready for baking. While the oven is heating, prepare a baking dish that can comfortably fit the pastry sheets, typically a 9x13 inch pan. Grease the bottom and sides of the pan with a small amount of the softened butter to prevent sticking.
3. Lay the first pastry sheet in the prepared baking dish, ensuring it covers the entire bottom. Use a pastry brush to lightly coat the sheet with softened butter. Repeat this process, layering five sheets total, each brushed with butter. This creates a sturdy base for the pie.
4. Crumble or grate the room-temperature cheese evenly over the layered pastry sheets. Sprinkle with your choice of herbs, such as dill or parsley, to add flavor. The herbs should be fresh and finely chopped to blend well with the cheese.
5. Continue layering the remaining five pastry sheets on top of the cheese and herbs, brushing each sheet with butter as you go. Press down gently to compact the layers slightly, ensuring the pie holds together when baked.
6. Place the layered pie in the preheated oven. Bake until the pastry turns a golden brown and the cheese is melted and bubbling, which should take about 25-30 minutes. The pie is done when the top layer is crisp and the edges are slightly puffed.
7. Remove the pie from the oven and let it cool for about 10 minutes. This resting time allows the layers to set, making it easier to slice. Serve the pie warm, allowing the flavors to meld and the texture to be at its best for sharing at the table.