If you’re on the lookout for a versatile, savory delight that steals the spotlight at any gathering, look no further than the Greek Cheese Souffle Pie. This recipe brings together the rich flavors of Feta and Regato cheese wrapped in layers of phyllo pastry. Perfect for gatherings or a cozy night in, this pie complements every season with its warm, comforting essence.
Contents
Unveiling the Greek Cheese Souffle Pie
Originating from the heart of Greek cuisine, this cheese pie holds a cherished place in traditional recipes. Its history is deeply rooted in the Mediterranean flavors that have been passed down through generations. Pairing the tangy notes of feta with the mellow richness of Regato cheese creates a symphony of taste that’s hard to resist.
Crafting Your Greek Cheese Souffle Pie
Let’s delve into the construction of this culinary delight. Begin by preparing a mixture of:
- Four eggs for binding and richness.
- 300g of finely chopped feta cheese for its tangy and creamy profile.
- 200g of grated Regato cheese adding depth and richness.
- 125g of olive oil for a distinctive Mediterranean flavor.
- 2 tbsp of fine semolina for a subtle textural contrast.
- A dash of pepper to enhance the savory notes.
- 200g of strained yogurt for creaminess and a hint of tanginess.
This flavorful blend becomes the soul of our pie, lending it the creamy, savory essence that defines its character.
Crafting the Layers
- Prepare the Phyllo Sheets: Grease your baking dish (25x35cm). Lay six phyllo sheets at the bottom, folding each like an accordion and arranging them next to each other to form a base for the pie. Gently brush the folds with olive oil.
- Layering the Cheese Filling: Pour the prepared cheese mixture evenly over the phyllo sheets, ensuring it spreads uniformly to provide a perfect blend of flavors in each bite.
- Creating the Top Layer: Layer another six phyllo sheets over the cheese filling, folding each one like an accordion again, tightly covering the surface of the pie. Brush the surface and folds with olive oil.
- Adding the Finishing Touches: Score the surface of the pie gently, creating portions. Beat an egg and brush the entire surface, ensuring a golden-brown finish. Finally, pour the soda over the pie, ensuring it covers everywhere, and let it absorb for 10 minutes to soften the phyllo pastry sheets.
Baking to Perfection
Time to give your creation the warmth it deserves! Pop your pie into a preheated oven set at 350 degrees Fahrenheit (180 degrees Celsius) and let it bake for an hour. As the aroma fills your kitchen, anticipate the golden-brown crust that promises a delightful crunch with every bite.
Serving Your Cheese Pie
Once cooled to room temperature, this pie is ready to grace your table. Serve it with a flourish, showcasing its flaky layers and savory filling. Pair it with a side salad or enjoy it on its own—the choice is yours!
Enjoying your dish
In conclusion, crafting this Greek Cheese Souffle Pie isn’t just about cooking; it’s about embracing an experience that tantalizes your taste buds. From the first fold of phyllo pastry to the final slice on your plate, this recipe promises a journey filled with savory indulgence and culinary mastery. So, dive in and savor the flavors of Greece with every bite!
Greek Cheese souffle pie recipe
Ingredients
- 1 pack crust phyllo sheets
- 300 grams finely chopped feta cheese
- 200 grams grated regatta cheese
- 4 piece eggs
- 2 tablespoon semolina fine
- 125 grams olive oil
- 200 grams strained yoghurt
- 330 ml soda one can of soda
- Pepper
For the Topping:
- 1 piece egg
Instructions
- In a bowl, mix eggs, cheeses, yogurt, olive oil, semolina, and pepper thoroughly.
- Grease a fireproof baking pan (25x35cm). Place six filo sheets at the bottom, folding each sheet like an accordion and arranging them next to each other to form a base for the pie. Brush the folds of the sheets with a little olive oil.
- Pour the cheese filling over the sheets, making sure it spreads evenly.
- Then, layer another six phyllo sheets, folding each one like an accordion again, and cover the surface of the cheese pie. Place the sheets next to each other tightly and brush the surface and folds with a brush.
- Score the surface of the cheese pie into pieces only on the surface.
- Beat an egg in a bowl and brush the entire surface of the pie with a brush.
- Pour the soda, making sure it covers everywhere, and let it absorb for 10 minutes to soften the phyllo pastry sheets.
- Bake in a preheated oven at 180℃ (350℉) for one hour.
- Serve when it reaches room temperature.
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