Goat cheese and olive filo pie

Name: Goat cheese and olive filo pie
Ingredients: 6 filo sheets; 60 ml oil; 500 g goat cheese; 60 g sour cream; 2 eggs; 100 g black olives; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 10 g butter; 300 g full-fat yogurt; 150 g sour cream; 2 eggs; 1/4 teaspoon salt; 1/4 teaspoon ground pepper

Appetizers - Goat cheese and olive filo pie by Corina C. - Recipia

The brushed filo sheets are divided into two rolls, and the goat cheese and olive filo pie browns under a layer of yogurt and eggs. The grated goat cheese, sour cream and eggs keep the filling soft, while a thin golden layer sets on top. I cut it into thick pieces and eat it cold. Prep: 20 minutes. Cook: 40 minutes. Rest: 0 minutes. Total: 60 minutes. Servings: 6. Approximately 620 kcal and 26 g of protein per serving.

Ingredients

For the filling

6 filo sheets
60 ml oil
500 g goat cheese
60 g sour cream
2 eggs
100 g black olives
1/2 teaspoon salt
1/4 teaspoon ground pepper

For the baking dish and topping

10 g butter
300 g full-fat yogurt
150 g sour cream
2 eggs
1/4 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Grate the goat cheese using the coarse side of a grater. Slice the black olives into rounds. 2. Mix 500 g grated goat cheese with 60 g sour cream, 2 eggs and 100 g black olives. Add 1/2 teaspoon salt and 1/4 teaspoon ground pepper, then mix until combined. 3. Brush each of the 6 filo sheets with 60 ml oil and divide them into two sets of 3 sheets. Spread half the filling over one set, then roll it up loosely. Repeat with the second set and the remaining filling. 4. Grease a glass baking dish with 10 g butter and arrange the rolls in it, side by side. 5. Mix 300 g full-fat yogurt with 150 g sour cream and 2 eggs. Add 1/4 teaspoon salt and 1/4 teaspoon ground pepper, then pour the mixture over the rolls, enough to cover them. 6. Bake at 180 °C for 35-40 minutes, until the top is golden. Serve the pie hot or cold.

Notes

The goat cheese can be replaced with 500 g desalted telemea cheese; the filo sheets contain gluten, and the filling contains dairy and eggs. After baking, keep the pie covered in the refrigerator for up to 3 days. If the telemea or olives are salty, use less salt in the filling and taste before adding more. Choose a firm goat cheese that grates easily; a very wet one can soften the bottom sheets. Pitted black olives are easier to slice into rounds and mix evenly into the filling. I serve it with green salad, without any other side.