Cheese and dill pie is one of the recipes I make most often when I want something savory, simple, that lasts at least two days. I especially cook it when I find fresh cow cheese or when I have leftover telemea that is no longer eaten raw. Store-bought phyllo dough makes everything quicker, so I never spend time rolling out the dough. I like that it can be prepared in advance and is suitable for any meal.
Quick info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-45 minutes
Servings: 8-10 (a tray of 25x35 cm)
Difficulty: easy
Recipe type: savory appetizer, lunch, snack
Ingredients
1 package of phyllo dough (store-bought, thawed at room temperature)
100 ml oil (for brushing the sheets)
100 g telemea
400 g cow cheese
3 eggs
2-3 tablespoons sour cream
salt and pepper, to taste
dill, chopped
For brushing at the end:
1 egg
2 tablespoons sour cream
Preparation method
1. In a large bowl, mix the cow cheese with the crumbled telemea using a fork. Add the eggs and sour cream, then mix until I get a somewhat homogeneous composition.
2. Add salt and pepper to taste. I chop the dill quite finely and mix it in at the end, after the other ingredients, so it doesn't get too crushed.
3. I divide the package of phyllo dough into two equal stacks. I like to count them, so I know exactly how many I put down and how many on top, but it's not necessary if you don't have the patience.
4. I brush each sheet with oil using a brush, then place it in the tray of about 25x35 cm. I layer the sheets one on top of the other, forming the first layer.
5. After finishing the first half of the sheets, I spread the cheese and dill mixture evenly over them.
6. I place the remaining sheets, also brushed with oil, on top, one by one.
7. I beat the egg well with a pinch of salt, then mix in the two tablespoons of sour cream. I pour the resulting sauce over the entire surface of the pie, trying to cover it as evenly as possible.
8. I place the tray in the preheated oven, at medium heat (about 180°C). Baking takes 40-45 minutes, depending on the oven, so I watch for the browned edges and golden crust.
9. I let it cool in the tray. It cuts better after it has cooled at least partially; otherwise, it can crumble.
Why I make this recipe often
This pie is quick to make, uses simple and inexpensive ingredients, and the taste depends a lot on the cheese used. It's good both warm and cold, suitable for packing or for a savory breakfast. It keeps well from one day to the next. If there are leftovers, it can be easily reheated in the oven or microwave.
Tips and variations
Tips
- Use as fatty cow cheese as possible; otherwise, the pie may turn out too dry.
- If the telemea is too salty, adjust the amount of salt in the mixture.
- Don't leave the phyllo sheets out too long; they dry quickly.
- Fresh dill gives the best flavor, but frozen dill works too if you don't have anything else.
- If you want to cut the pie while it's still warm, use a thin-bladed knife.
Substitutions
- Telemea can be replaced with feta or another salty cheese.
- Cow cheese can also be mixed with ricotta or urdă if you have those on hand.
- The sour cream for the mixture and brushing can be any type (regular or low-fat), as long as it is not too liquid.
Variations
- Add a bunch of chopped green onions to the mixture for extra freshness.
- For a richer pie, add a handful of grated cheese.
- If you want a lighter version, beat the egg whites separately and fold them in at the end.
Serving ideas
- Cut rectangular pieces for an appetizer or cold snack.
- It can be served with yogurt, extra sour cream, or fresh vegetables on the side.
- It goes well with a simple soup for lunch or as a savory breakfast.
Frequently asked questions
Can I use only cow cheese, without telemea?
Yes, it is possible, but telemea adds salt and a more pronounced flavor. If you use only cow cheese, adjust the salt well.
Do I need to cover the tray with foil in the oven?
No, it is not necessary. The pie browns nicely without foil. If the oven burns too much on top, you can cover it lightly towards the end.
Can I use frozen phyllo sheets?
Yes, but you need to thaw them completely at room temperature; otherwise, they tear easily.
Is it mandatory to put sour cream on top?
It is not mandatory, but the egg and sour cream layer makes the surface more tender and golden.
How long does the pie last?
It keeps well for two days in the fridge, covered. After that, it can dry at the edges.
Nutritional values
Estimate for one serving (out of 10):
Calories: approximately 230-260 kcal
Protein: 10-12 g
Fat: 14-16 g
Carbohydrates: 16-18 g
The values are approximate and can vary depending on the cheese used and the type of phyllo dough. The sour cream and oil can significantly change the fat content.
Storage and reheating
The cheese and dill pie is stored in the fridge, in a container or covered with foil. It lasts for 2 days without problems, after which it becomes drier. It can be reheated in the oven or microwave. If you want to keep the crust crispy, it's best to heat it in the oven. I do not recommend freezing because the texture of the sheets suffers upon thawing.
Quick info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-45 minutes
Servings: 8-10 (a tray of 25x35 cm)
Difficulty: easy
Recipe type: savory appetizer, lunch, snack
Ingredients
1 package of phyllo dough (store-bought, thawed at room temperature)
100 ml oil (for brushing the sheets)
100 g telemea
400 g cow cheese
3 eggs
2-3 tablespoons sour cream
salt and pepper, to taste
dill, chopped
For brushing at the end:
1 egg
2 tablespoons sour cream
Preparation method
1. In a large bowl, mix the cow cheese with the crumbled telemea using a fork. Add the eggs and sour cream, then mix until I get a somewhat homogeneous composition.
2. Add salt and pepper to taste. I chop the dill quite finely and mix it in at the end, after the other ingredients, so it doesn't get too crushed.
3. I divide the package of phyllo dough into two equal stacks. I like to count them, so I know exactly how many I put down and how many on top, but it's not necessary if you don't have the patience.
4. I brush each sheet with oil using a brush, then place it in the tray of about 25x35 cm. I layer the sheets one on top of the other, forming the first layer.
5. After finishing the first half of the sheets, I spread the cheese and dill mixture evenly over them.
6. I place the remaining sheets, also brushed with oil, on top, one by one.
7. I beat the egg well with a pinch of salt, then mix in the two tablespoons of sour cream. I pour the resulting sauce over the entire surface of the pie, trying to cover it as evenly as possible.
8. I place the tray in the preheated oven, at medium heat (about 180°C). Baking takes 40-45 minutes, depending on the oven, so I watch for the browned edges and golden crust.
9. I let it cool in the tray. It cuts better after it has cooled at least partially; otherwise, it can crumble.
Why I make this recipe often
This pie is quick to make, uses simple and inexpensive ingredients, and the taste depends a lot on the cheese used. It's good both warm and cold, suitable for packing or for a savory breakfast. It keeps well from one day to the next. If there are leftovers, it can be easily reheated in the oven or microwave.
Tips and variations
Tips
- Use as fatty cow cheese as possible; otherwise, the pie may turn out too dry.
- If the telemea is too salty, adjust the amount of salt in the mixture.
- Don't leave the phyllo sheets out too long; they dry quickly.
- Fresh dill gives the best flavor, but frozen dill works too if you don't have anything else.
- If you want to cut the pie while it's still warm, use a thin-bladed knife.
Substitutions
- Telemea can be replaced with feta or another salty cheese.
- Cow cheese can also be mixed with ricotta or urdă if you have those on hand.
- The sour cream for the mixture and brushing can be any type (regular or low-fat), as long as it is not too liquid.
Variations
- Add a bunch of chopped green onions to the mixture for extra freshness.
- For a richer pie, add a handful of grated cheese.
- If you want a lighter version, beat the egg whites separately and fold them in at the end.
Serving ideas
- Cut rectangular pieces for an appetizer or cold snack.
- It can be served with yogurt, extra sour cream, or fresh vegetables on the side.
- It goes well with a simple soup for lunch or as a savory breakfast.
Frequently asked questions
Can I use only cow cheese, without telemea?
Yes, it is possible, but telemea adds salt and a more pronounced flavor. If you use only cow cheese, adjust the salt well.
Do I need to cover the tray with foil in the oven?
No, it is not necessary. The pie browns nicely without foil. If the oven burns too much on top, you can cover it lightly towards the end.
Can I use frozen phyllo sheets?
Yes, but you need to thaw them completely at room temperature; otherwise, they tear easily.
Is it mandatory to put sour cream on top?
It is not mandatory, but the egg and sour cream layer makes the surface more tender and golden.
How long does the pie last?
It keeps well for two days in the fridge, covered. After that, it can dry at the edges.
Nutritional values
Estimate for one serving (out of 10):
Calories: approximately 230-260 kcal
Protein: 10-12 g
Fat: 14-16 g
Carbohydrates: 16-18 g
The values are approximate and can vary depending on the cheese used and the type of phyllo dough. The sour cream and oil can significantly change the fat content.
Storage and reheating
The cheese and dill pie is stored in the fridge, in a container or covered with foil. It lasts for 2 days without problems, after which it becomes drier. It can be reheated in the oven or microwave. If you want to keep the crust crispy, it's best to heat it in the oven. I do not recommend freezing because the texture of the sheets suffers upon thawing.