The Stinky Pie

Name: The Stinky Pie - Alma G.
Ingredients: a package of pastry sheets 1 liter of milk 200 g butter 5 eggs telemea or feta cheese 200 g grated guda cheese pepper; salt

Appetizers - The Stinky Pie by Alma G. - Recipia

The Puturoasa Pie is the kind of pie you make when you want something cheesy, but without the hassle of rolling out dough. The pastry sheets are placed directly in the baking dish, and a mixture of milk, butter, and eggs is poured between them. Feta or telemea cheese, along with grated gouda, provide the filling and flavor. It’s a simple recipe with few steps, and the sheets soften and brown beautifully in the oven. QUICK INFO Total time: not specified in the original recipe Preparation time: not specified Baking time: until the pie is golden brown Servings: the number depends on the size of the dish and how the pieces are cut Difficulty: easy Recipe type: savory cheese pie with pastry sheets INGREDIENTS 1 package of pastry sheets 1 liter of milk 200 g butter 5 eggs Feta or telemea cheese, crumbled, to taste 200 g grated gouda cheese Salt, to taste Pepper, to taste The amount of telemea or feta is not specified in the original recipe, so it can be adjusted based on how cheesy you want the filling to be. Keep in mind that telemea and feta can already be salty; therefore, it's better to add a little salt to the milk mixture and only add more if necessary. PREPARATION METHOD 1. Prepare the milk mixture Put the milk and butter in a pot and heat them until the butter melts. No further intervention is needed at this stage. Once the butter has melted, remove the pot from the heat and let the mixture cool slightly. It is important that the milk is not too hot when you add the eggs, so they don’t start to coagulate. 2. Add the eggs and seasonings Beat the five eggs in a bowl. When the milk and butter mixture has cooled, pour it over the eggs or add the eggs to the pot and mix well. Season the mixture with salt and pepper to taste. If you are using saltier feta or telemea, reduce the amount of salt. 3. Start assembling the pie Place one pastry sheet in the baking dish. Pour a ladle of the milk, butter, and egg mixture over it. Place another sheet on top, then add another ladle of the mixture. Continue in the same manner, alternating the sheets with the liquid mixture, until you have used about half of the sheets and half of the milk mixture. There is no need for the liquid to be spread perfectly after each pour. The important thing is to distribute it as evenly as possible over the sheet. 4. Add the cheese Crumble the telemea or feta and sprinkle the cheese over the soaked sheets. Also, add the 200 g of grated gouda. The cheese should be placed in the middle of the pie, between the two layers of sheets. This way, it stays distributed inside and combines with the sheets during baking. 5. Continue with the remaining sheets Place the remaining sheets over the cheese, one at a time, pouring the milk and egg mixture between them. Proceed as in the first part: sheet, a ladle of the mixture, then the next sheet. At the end, use the remaining milk mixture over the last sheets, so they get moist before baking. 6. Bake the pie Put the dish in the oven and let the pie bake until it is golden brown. The original recipe does not specify the oven temperature or exact baking time, so keep an eye on it: the surface should turn a golden color. After baking, let the pie rest a bit before cutting it. This way, the filling settles, and the pieces are easier to cut. WHY I MAKE THIS RECIPE OFTEN It’s a practical pie when I have pastry sheets on hand and want to use simple cheeses. It doesn’t require kneading or rolling out dough, and the assembly is done directly in the dish. The milk, butter, and egg mixture softens the sheets and makes them more substantial, while the cheese in the middle binds all the layers together. The recipe is also useful because it doesn’t depend on a single type of cheese. You can use telemea or feta, depending on what is available. TIPS Let the milk with the butter cool slightly before adding the eggs. If it’s too hot, the eggs may coagulate. Taste or check the salt level based on the cheese you choose. Feta and telemea can have different salt levels. Pour a ladle between the sheets without overdoing it in one spot. Even distribution helps the sheets soften evenly. Follow the approximate division of the sheets and the liquid: half before the cheese layer and half after it. Watch the pie towards the end of baking. The indicator in the recipe is browning, not a fixed time. SUBSTITUTIONS Telemea can be replaced with feta, as mentioned in the original recipe. Grated gouda cheese can be used as specified in the recipe. For the salty part of the filling, you can choose telemea or feta, but it is not recommended to increase the amount of salt without considering the taste of the cheese. No other substitutions are specified in the recipe, and changing the type of sheets or dairy products may alter the pie's texture. VARIATIONS You can modify the ratio between telemea or feta and gouda, while still keeping the basic idea of the recipe: a saltier cheese and a grated one that melts. If you prefer a more intense filling, use a saltier cheese and reduce the salt in the milk mixture. For a milder flavor, choose a less salty feta or telemea. The original recipe does not include greens, vegetables, or other fillings, so these are not necessary for making the pie. SERVING IDEAS The pie can be served warm, after cooling slightly, or at room temperature. It is cut into pieces and can be offered as a snack, breakfast, or a simple meal. It is also suitable for a family meal, as it can be easily portioned directly from the dish. The cheese flavor is rich enough that no sauces or sides mentioned in the recipe are needed. FREQUENTLY ASKED QUESTIONS Can I use only feta instead of telemea? Yes. The recipe allows for either telemea or feta cheese. Since both can be salty, adjust the salt in the milk and egg mixture accordingly. When do I add the eggs to the milk? The eggs are added after the milk and butter have been heated and the mixture has cooled slightly. Do not add them while the milk is still very hot. Do I need to put cheese between all the layers? No. In the original recipe, the cheese is placed in the middle, after you have laid down about half of the sheets and half of the liquid mixture. The remaining sheets are placed on top. How do I know when it’s ready? The pie is ready when it is golden brown. The recipe does not specify an exact time or temperature, so the golden appearance is the main indicator. Can it be made with less salt? Yes. It is even recommended to reduce the salt if using salty telemea or feta. The cheese already contributes to the final flavor. NUTRITIONAL VALUES The values are estimates and cannot be calculated precisely, as the recipe does not specify the amount of telemea or feta, the exact size of the pastry package, and the number of servings. For an average piece, the estimate might be around 350–500 kcal, depending on the amount of cheese and the size of the portion. Protein: approximately 15–22 g Fat: approximately 22–35 g Carbohydrates: approximately 25–40 g Most of the fat comes from the butter, gouda, and telemea or feta cheese, while the carbohydrates mainly come from the pastry sheets. For more accurate values, the exact weights of all ingredients and the final number of servings would be needed. STORAGE AND REHEATING Store the cooled pie in the refrigerator, covered or in a sealed container. For the best taste and texture, it’s better to consume it within one to two days. When reheating, only heat the pieces you plan to serve. The sheets may lose some of their original texture after being stored in the refrigerator, but the pie remains suitable for a quick meal. Avoid leaving it at room temperature for extended periods, as it contains milk, eggs, and cheese.

Ingredients

a package of pastry sheets 1 liter of milk 200 g butter 5 eggs telemea or feta cheese 200 g grated guda cheese pepper
salt

The Stinky Pie

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