Melt the butter over low heat.

Mix well 5 eggs, cottage cheese, sugar and vanilla. It is very important for the filling to be liquid, if you have drier cheese, add another 1-2 eggs, to have the necessary consistency.

Wash the raisins and add them to the cheese mixture.

We start assembling the pie. You need a deeper rectangular tray. Grease it with melted butter and put a sheet of pie so that half of it is in the tray and the other half comes out of the tray. Grease it with butter.

Put 1-2 more sheets to cover the rest of the tray, be sure to cover the edges and be a spare sheet that comes out of the tray. You will see in the last steps why it should be so. Grease the sheets with melted butter.

Pour half the amount of cheese.

Cover with 2 more layers of sheets, depending on the size of the tray how many sheets of pie you will use, I put one folded in 2 and I got 2 layers of dough. Grease them with butter.

Pour the other half of the cheese, and start covering with the sheets that were placed on the edges of the tray, the ones on the outside. Don't forget to grease each sheet with butter.

Here you can see what the final pie looks like, well packed with side sheets.

Mix the yogurt well with 2 eggs and 1-2 tablespoons of sugar.

Pour this mixture over the pie and spread it evenly over the entire surface. Then with a knife prick the whole pie from place to place.

Important! Do not use too many pie sheets, 5-6 pieces are enough, otherwise the pie will be drier and not so fine.

Put it in the oven and let it brown well at medium temperature. When it is ready, take it out and let it cool. When you take it out of the oven, it will be a little more swollen, it will leave it as it cools down.

The pie can be served both cold and hot, I sprinkled a little coconut over it.

Good appetite!