18 large thin phyllo sheets
300 g Sremski cheese*
400-500 g young sorrel leaves
200 g sour cream
2 Tbsp corn flour
Bake in a preheated oven on 180°C for about 35 minutes.
*Sremski cheese is a non salted cottage cheese form Srem region in Serbia. You can substitute it with feta, and sorrel with spinach or chard (preferably chard).
Note: This is a part of Weekend Herb Blogging Event hosted this week by Kalyn.
- More recipes using sorrel:
- Sorrel rolls (Sarmice od zelja)