500g pie sheets
5 eggs
4 tbsp sour cream
1/2 package baking powder
300g cleaned grilled red peppers
300g grated or crumbled cheese
4 tbsp ajvar
50ml SOLIA SMILE oil

Beat eggs and sour cream with a whisk. Add crumbled cheese and salt, if needed, than add baking powder and a tablespoon of SOLIA SMILE oil and lightly mix until smooth. Spread a pie sheet on a work surface and lightly brush with oil. Put the second sheet on top of the first one and also brush with oil, and sprinkle with finely chopped pepper, half of what you have. It is recommended that you start off by dividing peppers and ajvar in two equal parts because you are supposed to make two rolls. Take out 10 tablespoons from the egg filling (5 tbsp for each roll) and reserve the remainder for brushing the rolls during the baking process. Place the third sheet on top of the peppers and also lightly brush with oil. Next cover with the fourth pie sheet and brush it with oil and evenly spread half of the egg filling. Cover it with the fifth sheet, oil the sheet, place the sixth sheet on top of it, brush it with oil and then coat it with two tablespoons of ajvar. Roll the filled sheets in a roll and place the roll in a baking tray with baking paper. Repeat the procedure using the rest of the materials. Before baking them, brush the rolls with oil and place them in the oven preheated to 200C. After you bake them for half an hour, take the rolls out of the oven and coat them with the reserved filling, then put the rolls back in the oven for some 20 or so minutes more. The pie is tastier if served cold.