False Cheese-Flavored Pie

Name: False Cheese-Flavored Pie - Geta E.
Ingredients: 2 packages of phyllo dough; thawed (2 x 400 g); oil Filling; about 3 cups of whey* from salty telemea cheese or 1 liter of milk + 2 tablespoons of vinegar + salt; 1 cup of couscous (about 200 g); 4 eggs; about 2 cups of cottage cheese (about 500 g); about 375 g of yogurt; 2 eggs for the top layer

Meat - False Cheese-Flavored Pie by Geta E. - Recipia

The filling for this delicious pie is a culinary experience that combines traditional flavors with a simple yet effective technique. If you don't have access to whey from telemea cheese, don't worry! You can prepare an excellent substitute. In a larger pot, bring 1 liter of milk to a boil. When it starts boiling, add 2 tablespoons of vinegar and stir gently. This process will help separate the cheese from the whey, and after a few moments, you will see the cheese coagulating. Add salt to taste, so that you achieve a flavor similar to that of salty telemea. It is important not to separate the cheese from the whey, as this liquid will be used later. Keep the pot on low heat, adding the couscous to the whey and cheese mixture. Bring the composition back to almost boiling point, stirring constantly to avoid sticking. After a few boils, remove from heat and cover the pot, so that the pasta swells and absorbs almost all the liquid, but does not become mushy. If you are using whey from telemea cheese, boil the couscous directly in it, being careful to follow the same instructions to achieve a perfect texture. After the couscous has swollen, uncover the pot and use a fork to fluff it. Let it cool, then add the eggs, cottage cheese, and yogurt. Mix well until you obtain a homogeneous composition, similar to thick buttermilk. It is essential to taste the mixture; if it is too salty due to the whey, adjust the consistency by adding more cottage cheese or yogurt as needed. To assemble the pie, prepare a round baking dish with a diameter of 26 cm. Place 2-3 overlapping sheets of pastry, brushed with a little oil, so that they cover the bottom and sides of the dish. This method will ensure that the pie rises beautifully in height, becoming fluffy and airy. Spread the filling on the next sheet of pastry, which has also been brushed with oil. Gather the edges of the sheet and pinch it into small balls, which will be carefully transferred over the sheets in the dish. This 'pinching' will significantly contribute to the final texture of the pie. Repeat the process with the remaining sheets and filling, placing the balls of filling side by side, making sure to keep 2-3 sheets and a little filling to finish the pie. Cover the entire surface of the pie with the remaining sheets, brushed with oil, to achieve a golden and crispy crust. Evenly distribute the remaining filling, mixed with 2 lightly beaten eggs, to add extra flavor and binding. Once you have finished assembling, place the pie in the preheated oven at 195 degrees Celsius. Bake until the pie is golden and well done. Once it reaches a tempting golden color, remove it from the oven and let it cool slightly before serving. This pie will be a perfect choice for a festive meal or a savory appetizer, and its aroma will delight all guests. Serve it warm to enjoy its exquisite taste!

Ingredients

2 packages of phyllo dough
thawed (2 x 400 g)
oil Filling
about 3 cups of whey* from salty telemea cheese or 1 liter of milk + 2 tablespoons of vinegar + salt
1 cup of couscous (about 200 g)
4 eggs
about 2 cups of cottage cheese (about 500 g)
about 375 g of yogurt
2 eggs for the top layer

False Cheese-Flavored Pie

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