This is a winning recipe! 

INGREDIENTS

 3 eggs;

 60 ml (¼ cup) water;

 1 tsp salt;

 240g (2 cups) flour;

 130 g (1 cup) shredded sharp cheese

 160 g (1 cup) cottage cheese;

 1 large sheet puff pastry, cut in half;

 160 ml (⅔ cup) melted butter.

 1 tbsp vegetable oil

METHOD

1.  Whisk eggs with salt and water. Add flour and knead until you left with totally non-sticky and a little bit hard to knead the dough.
2.  Form the dough into a log, cut into 8 pieces, roll them and set aside to rest for 1 hour.
3.  Dust your working surface with flour and roll out the dough into a disk. Add more flour on top, add another disk, more flour, one more disk of the dough and a final portion of flour.
4.  Roll out the stack of dough until you get 3 thinner layers. Separate the layer and roll each one of them individually until they are paper-thin and see-through.
5.  Repeat with leftover dough.
6.  Boil each sheet of dough in salted water with a little bit of vegetable oil for one minute, then transfer into a bowl with ice-cold water immediately. Make sure to add cold water to keep it cold all the time.
7.  Mix both types of cheese together until paste forms.
8.  Roll out each half of the pre-made puff pastry thinly to cover your baking sheet.
9.  Layer puff pastry to cover the bottom and the sides of the pan. Add a layer of cooked dough, drizzle with butter and repeat this process with another 3 layers of cooked dough.
10.  Spread cheese filling on top, add another layer of cooked dough, more butter and continue until you fill the pan with buttered layers of cooked dough.
11.  Cover with another thinly rolled sheet of puff pastry, tuck the sides, cut off the excess if needed.
12.  Brush the surface with leftover butter and bake at 190C/375F for 40 minutes. Leave to cool down before slicing.