Today, I serve a pie with fresh cheese and Filo pastry. A replacement for traditional savory and quiche.
It’s perfect for a light dinner with salad or aperitif – cut into small pieces. You can also prepare for buffets, picnics, lunch boxes, and even breakfast. It’s delicious and not heavy. I suggest you try it.
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Components (for circular molds with diameter 30 cm and height 3.5 cm):
- 15 Philo paste slices (450g)
- 100g melted butter
prune:
- 900g fresh cheese* (a Faisselle mixture of well water and feta cheese for me)
- 2 eggs
- If necessary, salt (I haven’t added salt yet because the feta is already salty)
also:
- 250g thick cream
- 2 eggs
instruct:
- Prepare for decoration. Mix the cheese with the eggs. If needed, salt. I didn’t eat salt because the feta was already salty and it was perfect for my taste.
- Preheat the oven At 180°C, static electricity.
- Prepare the pie. Brush each Filo pastry with a little melted butter. Overlay them by 3. Scattered on 1/5 of the decoration. Roll the dough to get the roller (not too tight to shape it in the back). Then put it on the spiral and place it in a 30 cm round pie pan covered with parchment paper. If the rollers tear up in some places, that’s OK. During work, it is best to cover the filo pastry with a clean kitchen cloth to avoid drying.
- Prepare the other 4 dough drums in the same way and add them to the mold instead of after each other but add them to the rose in a mutual way.
- Prepare equipment. Mix the thick cream with the eggs. Pour onto the pie and spread it to cover the entire surface.
- Bake and cook for 45-50 minutes, or until the surface turns golden brown.
- If not at room temperature, it is best to provide non-heat service.
* Here is the composition of my fresh cheese mixture:
- 550 grams of fiber fiber well obtained from one kg of faisselle. I placed the faisselle the night before, on the gauze placed in the colander. Remember to mix cheese from time to time.
- 350 g de Pass
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