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6 eggs
1/2 c. flour
1 tsp. salt
1 carton (32 oz.) lg.-curd cottage
1 c. sour cream
1 lb. filo dough, thawed
1 c. melted butter


Beat eggs, then add flour and salt, mixing well. Add cottage cheese and sour cream and beat again. Heat oven to 325 degrees. Place 2 sheets of filo dough in a well buttered 13x9 inch rectangular baking dish. Brush 2 tablespoons butter over dough. Spread about 6 tablespoons cheese mixture over dough. Repeat with 2 layers of dough and 6 tablespoons of cheese mixture. Brush each layer of dough with butter. Continue layering in these quantities until only 2 sheets of dough remain and all cheese is used up. Add last 2 sheets of dough and drizzle any remaining butter over it. Bake until top is golden, about 1 hour. Cake will rise, but once removed from oven will sink to normal height. To serve, cut in squares. Serve warm as a side dish to meat or brunch dish. Serves 12.

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