Cheese and yogurt pie

I made this cheese and yogurt pie on a Friday afternoon when I needed something quick to prepare for the weekend dessert. I'm used to having fresh cheese in the fridge, so this recipe always saves me when I want something sweet but not too complicated. The phyllo dough helps a lot with speed, and the combination of yogurt and cottage cheese is balanced without being too heavy. Quick Info Total time: 1 hour (including preparation and baking) Preparation time: 20-25 minutes Baking time: 30-35 minutes (medium heat, until golden brown) Servings: 12-15, depending on how large the slices are Difficulty: easy-medium Recipe type: quick dessert with phyllo dough, suitable for weekends or days when you need something substantial for dessert Ingredients 1 package of phyllo dough (Morarita or another brand, ~400 g) 400 g cottage cheese 280 g yogurt 6 eggs 150 g sugar Zest of one orange 1 vial of rum essence 1 vial of vanilla essence Oil for brushing the dough (neutral sunflower oil) A pinch of salt Instructions 1. Start with the cheese mixture. Place the 6 eggs in a large bowl, add a pinch of salt, and beat them with a mixer until they double in volume. There's no need to beat them too much, just until they become frothy and light in color. 2. Add the sugar to the eggs and continue mixing until the sugar starts to dissolve. The mixture will become slightly glossy. 3. Add the cottage cheese, yogurt, orange zest, rum essence, and vanilla essence to the eggs. Mix briefly, just enough to combine everything. It's normal for the mixture to be liquid; don't worry. 4. Preheat the oven to medium temperature (approximately 180°C if using an electric oven). 5. Take a large baking dish (or a similar-sized dish) and line it with parchment paper. 6. Divide the package of phyllo dough into two equal stacks. 7. For the first layer, place one sheet of phyllo dough in the dish and brush it lightly with oil. Place the next sheet on top, brush it as well, and repeat until you reach the halfway point of the package (usually 6-7 sheets, depending on the brand). 8. Set aside one cup (about 200 ml) of the cheese and yogurt mixture and refrigerate or keep it on the counter until the end. 9. Pour the remaining mixture over the layer of phyllo dough in the dish and spread it gently with a spatula to cover evenly. 10. Place the second stack of phyllo dough on top of the mixture, again layering: sheet, oil, sheet, oil, until you finish them. 11. Pour the reserved mixture over the last sheet, distributing it gently with a brush or the back of a spoon to cover the entire layer of phyllo. 12. Place the dish in the oven at medium heat on the middle rack. Let the pie bake until it turns golden brown on top, about 30-35 minutes, but this depends on your oven. It's ready when it has an even golden color across the surface. 13. Remove the dish and let the pie cool completely before cutting. It slices more easily after it cools a bit. Why I make this recipe often It's quick, and I don't need many complicated ingredients. It uses cottage cheese, which is easy to find. The pie is good both warm and cold, and it keeps well for a day or two. I find it especially useful when I have leftover yogurt or cheese that I want to use up quickly. Tips and Variations Tips - If the phyllo sheets are too dry, cover them with a damp towel while you work with them. - Don't leave the pie in the oven too long; if it browns too much on the edges, cover it lightly with parchment paper in the last 10 minutes. - For cutting, use a thin-bladed knife after it has cooled a bit. - Don't skip the step of reserving the mixture in the cup; the final layer helps prevent it from drying out on top. Substitutions - You can use fattier or leaner cottage cheese, but the final texture will be different. - Yogurt can be replaced with thin sour cream, but the flavor will be richer. - If you don't have an orange, lemon zest works too, or you can omit it completely. - Rum and vanilla essences are optional, but they add a pleasant aroma. Variations - You can add raisins to the filling if you want a sweet-sour note. - For a less sweet dessert, reduce the sugar to 100 g. - Sometimes I replace the yogurt with kefir for a slightly tangy taste. Serving Ideas - It can be served plain, cold, or at room temperature. - You can dust it with a little powdered sugar after it has cooled if you want a more festive appearance. - It can be served with fresh fruit, but it doesn't necessarily need an accompaniment. Frequently Asked Questions 1. If I use wetter cottage cheese, should I drain the excess? Yes, it's best to drain the cheese if it's very liquid, so the mixture doesn't become too soft when baked. 2. Can I freeze the cheese and yogurt pie? I do not recommend freezing, as the texture of the layers changes after thawing. 3. What type of yogurt is best? An ideal yogurt is plain, without additives, and not too low-fat. Neither too rich nor too watery. 4. If I don't have rum essence, can I skip it? Yes, it can be omitted or replaced with another essence, such as lemon or just vanilla. 5. Does the dish need to be greased, or is parchment paper enough? Parchment paper is sufficient; there's no need to grease the dish separately. Nutritional Values Estimated per serving (out of 12): approximately 210-230 kcal, 9 g protein, 25 g carbohydrates, 9 g fat. Values may vary depending on the brand of phyllo used, type of cheese, and yogurt. Storage and Reheating The pie is best stored in the refrigerator, covered, for up to 2 days. It can be reheated for a few seconds in the microwave or 5-10 minutes in the oven, but it's also good cold. I do not recommend storing it longer, as the layers lose their crisp texture. It does not freeze well.

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