Greek Cheese souffle pie recipe
A unique version of cheese pie that can grace our table on any occasion!
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.