Rhodope Klin

Rinse the rice, add 600 ml of water, season with salt, and cook over medium heat until tender and the water is fully absorbed, about 15–18 minutes.

Remove the rice from the heat, let it stand covered for 10 minutes, then cool to warm so the eggs don't curdle when added.

Mix the eggs and crumbled bryndza cheese into the rice until you have an even filling; add more salt if needed.

Melt half the butter. Grease the baking dish with a little butter, lay the first pastry sheet in so its edges hang over the sides, and brush it with butter.

Spread the rice-and-cheese filling in an even layer, cover with the second pastry sheet, fold the overhanging edges of the bottom sheet over the filling, and brush the top with the remaining melted butter.

Bake in an oven preheated to 180°C for 25–30 minutes, until the top and bottom are golden; for an even crust, carefully flip the klin onto a buttered dish once it has browned on one side and bake for another 8–10 minutes.

Cover the finished klin with a clean kitchen towel for 10 minutes to let the crust soften slightly, then slice and serve warm.