Sauerkraut Peeta 
I swear it makes a whole pan!
This is another version of a classic Macedonian work of delicious filo art. It’s baked in a 10″ x 17″cookie sheet with sides. Serve it as main course with a salad or as a side in place of bread with roast chicken, lamb, or pork. Or eat it cold at midnight! This may not be heart healthy, but, oh, what it does for the Macedonian soul!
Ingredients
1 box filo dough
1 28 oz can of sauerkraut
1 tsp sweet paprika
2 eggs
¼ c. crumbled feta
2 yellow onions, slivered
2 sticks of butter (with a little more in reserve)
Directions
If frozen, thaw the dough in the refrigerator overnight. Bring to room temperature for the easiest use.
While dough is coming to room temperature, prepare the filling. Wash and drain the sauerkraut well. Slice the onions once along each axis – vertically and horizontally. Slice into slivers by cutting from the root or stem end toward the center cut. Set aside.
In a large, heavy frying pan, melt 1 tbsp of butter. Add onions and sauté until translucent and just starting to caramelize. Remove from pan to large bowl. Add another tbsp of butter to the pan then add the sauerkraut. Fry it for about ten minutes. It will dry out and begin to brown. Add paprika and stir. Add to onions in the bowl. Crumble in the feta and mix. Let the mixture cool then add the two eggs beaten. Mix thoroughly. Your filling is now ready.
Brush the bottom of a cookie sheet with melted butter. Put a sheet of filo in the pan starting at one end and leaving enough to overlap the end edge by about an inch. Brush with melted butter. Put down the second sheet overlapping the first to completely cover the bottom of the pan with enough to overlap the opposite end by an inch. Brush with melted butter. Repeat until you have completed five layers (10 sheets).
Spread the filling on top of the layers of filo. Next continue the filo layering process brushing each sheet generously with melted butter until you’ve added five layers. Brush the top layer with melted butter. Roll or turn the edges over to make a crust-hold it in place with – what else, more melted butter.
Bake for 40 minutes at 350F until crispy and golden brown. Check the bottom to be sure it’s nicely brown. Cut into squares are serve. To reheat leftovers, cut a serving and warm in a toaster oven or oven. Microwaves aren’t friendly to filo! Enjoy.
Serve with a salad and
pretend it’s healthy!