Savory cheese pie with cow cheese

Name: Savory cheese pie with cow cheese - Veronica I.
Ingredients: 500 g flour; 1 packet of dry yeast; 200 ml milk; salt; 2 tablespoons of oil. For the filling: 500 g cottage cheese; 2 teaspoons of cumin; 150; 200 g telemea cheese. For brushing: 1 egg.

Appetizers - Savory cheese pie with cow cheese by Veronica I. - Recipia

Savory cheese pie I have made this savory pie countless times, especially when I have cottage cheese that needs to be used up and I want something substantial for a snack or lunchbox. It’s simple to work with the dough and doesn’t require much effort. I don’t complicate things with special techniques; it turns out well even when I work quickly. I use a 20 cm round pan so that the filling is thicker and the edges bake nicely in the oven. Quick Info Total time: about 1 hour and 50 minutes Preparation time: 20 minutes active, the rest is rising and baking Baking time: 40 minutes Servings: 8 (depending on how large you cut the pieces) Difficulty: easy-medium, no complicated maneuvers Recipe type: savory snack, picnic or lunchbox Ingredients For the dough: - 500 g flour - 1 packet of dry yeast (7 g) - 200 ml milk - salt, to taste (I usually add 1 teaspoon) - 2 tablespoons oil - water (only if needed for consistency) For the filling: - 500 g cottage cheese - 150-200 g telemea cheese (usually hard, for flavor) - 2 teaspoons cumin For brushing: - 1 egg Preparation method 1. I warm the milk slightly, just enough to be lukewarm, not hot. 2. I put the dry yeast in the milk, add 2 tablespoons of flour, and mix. I let the bowl sit covered for 15 minutes in a warm place, until I see some bubbles and the mixture puffs up a bit. 3. I put the rest of the flour in a large bowl. I make a well in the center and pour in the risen milk and yeast mixture. 4. I add salt and the 2 tablespoons of oil. I start kneading. If the dough is too stiff or hard to bind, I gradually add a little water until it no longer sticks to my hands and is soft and elastic. 5. I cover the bowl with a towel and let the dough rise for 40 minutes in a warm place. It should double in volume, but I don’t worry if it doesn’t come out perfectly. 6. In the meantime, I prepare the filling: I mash the cottage cheese with a fork to make it finer. I grate the telemea cheese and mix it with the cottage cheese. I add the cumin, mix well, and set aside. 7. After the dough has risen, I roll it out on a lightly floured surface. Not too thin, just enough to cover the pan and allow for raised edges. 8. I place the dough sheet in the round pan (20 cm diameter). If the edges are higher, I let them hang over the sides of the pan. 9. I pour the filling in the center, level it with the back of a spoon, and press it down lightly. 10. I fold the edges of the dough over the filling, without completely covering it – just enough to hold it in place and prevent it from spilling during baking. 11. I beat the egg with a fork and brush the dough and edges. 12. I put the pan in the preheated oven at 180°C for about 40 minutes. I check towards the end to ensure it is nicely browned on top. 13. I let it cool slightly before cutting, so the filling doesn’t crumble. Why I make this recipe often It’s quick and doesn’t require expensive ingredients or special techniques. The dough works well with any cheese I have in the fridge. It stays good the next day, making it suitable for lunchboxes or breakfast. The filling can be easily adjusted and is not fussy. Tips and variations Tips - Do not heat the milk too much, or the yeast won’t rise. - If the cottage cheese is very watery, drain the liquid. - Use a pan with higher sides to prevent the filling from spilling during baking. - Let the pie cool for 10-15 minutes before cutting. Substitutions - Telemea cheese can be replaced with any salty cheese, like feta. - If you don’t have cumin, you can skip it, but it adds a unique flavor. - You can use plant-based milk for the dough if needed. Variations - Add dill or green onions to the filling if you like. - For a more intense flavor, grate some cheese over the filling before baking. - The pie can be made in a rectangular pan, just adjust the dough to size. Serving ideas - Cut into thick slices and serve warm or at room temperature. - Pairs well with plain yogurt or a green salad on the side. - Can be served for breakfast, brunch, or as a snack. Frequently asked questions 1. Can I use fresh yeast? Yes, fresh yeast can be used (about 25 g). It should be dissolved in lukewarm milk just like dry yeast. 2. Can the dough be made a day in advance? It can be risen in the refrigerator overnight, but it will rise more slowly. Take it out to room temperature an hour before using. 3. If I don’t have cottage cheese, what can I substitute it with? You can use ricotta or urda, but be sure to adjust the salt, as they can be sweeter than cottage cheese. 4. Can the pie be frozen? I do not recommend freezing after baking, as the texture of the filling changes. It’s better to keep it in the fridge for 2-3 days. 5. Can I omit the egg for brushing? Yes, but the dough won’t have the same glossy color. You can brush it with a little milk or thinned yogurt. Nutritional values Approximately, for a pie divided into 8 servings: - Calories: about 260-300 kcal/serving - Protein: 12-15 g - Carbohydrates: 32-36 g - Fats: 8-10 g Values may vary depending on the cheese used. The pie is filling, with good protein from dairy and a carbohydrate contribution from the dough. Storage and reheating It stores well in the fridge, in a closed box or covered, for up to 3 days. For reheating, I use the oven or a dry pan, 5-10 minutes on low heat. I do not recommend the microwave, as it makes the dough too soft. The pie is also good at room temperature if you don’t want to heat it.

Savory cheese pie with cow cheese

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