Broustoula from Andros

For the rustic phyllo

300g hard flour
½ tbsp salt
¼ cup olive oil
1 tbsp vinegar
1 cup lukewarm water

For the filling

1kg of fresh cheese (feta, mizithra, antotype or mixture) coarsely ground
6 eggs slightly beaten
⅓ cup of oil
1 cup chopped dill

Broustoula from Andros

Put the flour inside a large bowl and open a puddle in the middle. Drop there the salt, the oil and the vinegar. Then add the
In a large bowl, put the flour and open a puddle in the middle where you drop the salt, oil and vinegar. Add gradually the water and knead the phyllo (dough) until it becomes soft. Then, cover the bowl and let the phyllo to “rest” for 20 minutes. In the meanwhile stir inside another bowl all the ingredients for the filling.
Then roll a second phyllo on a flat and floured surface, at the size of the tray you are about to use. Notice that the new phyllo should not be very thin. Put oil on the tray, lay the phyllo and spread over the filling.
On a flat floured surface, roll the dough into a sheet, the size of the pan that you will use. The sheet must not be too thin. Grease the baking pan, lay the sheet and spread the filling over.

Broustoula from Andros

Preheat the oven at 180C and bake the dish for about an hour.