Baked cottage cheese pie

Name: Baked cottage cheese pie
Ingredients: 400 g phyllo pastry sheets; 1 kg cottage cheese; 400 ml sour cream; 5 eggs; 150 g sugar; 2 packets vanilla sugar; 80 ml oil; 1 egg

Dessert - Baked cottage cheese pie by Elodia O. - Recipia

The baked cottage cheese pie has golden pastry sheets and a soft filling bound with sour cream and eggs. Adjust the sugar to how salty the cheese is, and bake the sheets for 30 minutes over medium heat. Cut the pie after it cools. I choose well-drained cheese, with curds that are still visible after grating. Preparation: 20 minutes. Cooking: 30 minutes. Resting: 75 minutes. Total time: 125 minutes. Serves: 10. About 450 kcal and 18 g protein per serving.

Ingredients

400 g phyllo pastry sheets
1 kg cottage cheese
400 ml sour cream
5 eggs
150 g sugar
2 packets vanilla sugar
80 ml oil
1 egg

Preparation

1. Leave the phyllo sheets at room temperature for 30 minutes, until thawed. 2. Grate the cottage cheese using the large holes of a grater. Mix it with the sour cream and 5 eggs, then stir in 150 g sugar, adjusting the amount to how salty the cheese is, and the vanilla sugar. 3. Line two baking pans with parchment paper. Put 3-4 sheets in each, brushing each sheet with oil from the 80 ml. 4. Divide the filling between the pans. Place 4 sheets on top of each, brushing each with oil. 5. Beat the remaining egg and brush it over the pies. Prick the pastry sheets here and there with a fork. 6. Bake in a preheated oven at 180°C for 30 minutes, until golden. Prick the filling with a toothpick; the pies are ready when no cheese sticks to it. 7. Brush the tops with cold water and cover the pans with a clean towel. Leave the pies to cool for 45 minutes, then remove them from the pans and cut into portions.

Notes

A slice goes well with unsweetened tea. You can mix the filling a few hours ahead and keep it covered in the fridge; the baked pie keeps in the fridge for up to 3 days. For a raisin version, stir 100 g into the filling. Drier cottage cheese is easier to grate; let very soft cheese drain before using. The pastry sheets dry out quickly on the counter, so keep the stack covered with a clean towel while you work.