I often find myself waking up with ricotta and some salty cheese in the fridge, plus a forgotten pack of filo pastry on the shelf. Whenever I crave something simple yet flavorful, I turn to this cheese pie recipe. It's quick to make, doesn't require complicated techniques, and the ingredients are easy to find. I've made it for guests as well as on days when I just want something nice with my coffee.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 8-10, depending on slice size
Difficulty: easy
Recipe type: cheese pie, suitable for dessert or snack
Ingredients
1 box of ricotta (usually 250g)
200g salty cheese
5 eggs
seeds from 1 vanilla pod
zest of 1 lemon
5 tablespoons of sugar
1 pack of filo pastry
50g melted butter
Preparation method
1. Break the eggs into a large bowl. Add the sugar, vanilla seeds, and lemon zest. Whisk well until the sugar dissolves and everything becomes creamy.
2. Add the ricotta and salty cheese to the beaten eggs. Mix vigorously until the mixture is homogeneous. It doesn't need to be completely smooth; small pieces of cheese give a good texture.
3. Remove the filo sheets from the package and carefully unfold them. Brush each sheet with melted butter, using a brush or even your hands if you're in a hurry.
4. Place several sheets (about half the pack) in a round baking dish, making sure the edges hang over the sides – they will cover the filling at the end.
5. Pour the cheese mixture over the sheets in the dish. Level it gently.
6. Cover the mixture with the remaining filo sheets, also brushed with butter. Fold the edges that hang over the dish over the pie and brush with the remaining melted butter.
7. Place the dish in a preheated oven at 200 degrees Celsius. Bake for 30 minutes, until it turns golden brown and the edges become crispy.
Why I make this recipe often
No special equipment or sophisticated ingredients are needed. The pie comes out hearty and full of flavor, whether you make it for family or when you have guests. It keeps well for a few days and is just as good cold.
Tips and variations
Tips
Work quickly with the filo sheets – they dry out fast. If you work slower, cover them with a damp towel.
The salty cheese can be telemea, feta, or even grated cheese if you don't have anything else.
Brush the sheets with butter without overdoing it; if you put too much, they become heavy.
Substitutions
Ricotta can be swapped with urdă for a more neutral flavor.
The salty cheese can be adjusted after tasting the mixture – don’t add salt before you see how salty the mixture is.
If you don’t have vanilla, add a little essence, but only if you don’t have anything else on hand.
Variations
You can add raisins or cranberries to the filling if you like it sweeter.
For a denser version, reduce the amount of ricotta and add more hard cheese.
Serving ideas
It cuts best after it has cooled slightly, so the filling doesn’t spill out.
It goes well with coffee or with plain yogurt on the side.
It's also suitable as a packed snack.
Frequently asked questions
1. Do I need to drain the ricotta cheese before using it?
If it seems very liquid, you can let it drain for 10-15 minutes, but usually, store-bought ricotta is dense enough.
2. What size should the dish be?
A classic round dish, 24-26 cm, works well for these quantities.
3. How do I know when the pie is done?
The surface should be golden brown, and when you shake the dish slightly, the filling in the center should not move.
4. Can I use pie dough instead of filo?
Only if you can’t find filo, but the texture will be slightly different, less crispy.
5. Can I make the pie a day in advance?
Yes, it keeps well in the fridge and even retains its texture.
Nutritional values
Estimation for one serving (out of 8): about 250-300 kcal, 12g protein, 18g fat, 18g carbohydrates. This is approximate, depending on the type of cheese used and how much butter you add to the sheets.
Storage and reheating
It keeps well in the fridge, covered, for 2-3 days. It can be reheated in the oven at 150 degrees for a few minutes to restore the crispy texture. In the microwave, it becomes soft, so only if you want something quick. The pie can also be eaten cold if you prefer.
This is how I usually make it. It doesn’t need modifications, just a little attention to the sheets and the chosen cheese.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 8-10, depending on slice size
Difficulty: easy
Recipe type: cheese pie, suitable for dessert or snack
Ingredients
1 box of ricotta (usually 250g)
200g salty cheese
5 eggs
seeds from 1 vanilla pod
zest of 1 lemon
5 tablespoons of sugar
1 pack of filo pastry
50g melted butter
Preparation method
1. Break the eggs into a large bowl. Add the sugar, vanilla seeds, and lemon zest. Whisk well until the sugar dissolves and everything becomes creamy.
2. Add the ricotta and salty cheese to the beaten eggs. Mix vigorously until the mixture is homogeneous. It doesn't need to be completely smooth; small pieces of cheese give a good texture.
3. Remove the filo sheets from the package and carefully unfold them. Brush each sheet with melted butter, using a brush or even your hands if you're in a hurry.
4. Place several sheets (about half the pack) in a round baking dish, making sure the edges hang over the sides – they will cover the filling at the end.
5. Pour the cheese mixture over the sheets in the dish. Level it gently.
6. Cover the mixture with the remaining filo sheets, also brushed with butter. Fold the edges that hang over the dish over the pie and brush with the remaining melted butter.
7. Place the dish in a preheated oven at 200 degrees Celsius. Bake for 30 minutes, until it turns golden brown and the edges become crispy.
Why I make this recipe often
No special equipment or sophisticated ingredients are needed. The pie comes out hearty and full of flavor, whether you make it for family or when you have guests. It keeps well for a few days and is just as good cold.
Tips and variations
Tips
Work quickly with the filo sheets – they dry out fast. If you work slower, cover them with a damp towel.
The salty cheese can be telemea, feta, or even grated cheese if you don't have anything else.
Brush the sheets with butter without overdoing it; if you put too much, they become heavy.
Substitutions
Ricotta can be swapped with urdă for a more neutral flavor.
The salty cheese can be adjusted after tasting the mixture – don’t add salt before you see how salty the mixture is.
If you don’t have vanilla, add a little essence, but only if you don’t have anything else on hand.
Variations
You can add raisins or cranberries to the filling if you like it sweeter.
For a denser version, reduce the amount of ricotta and add more hard cheese.
Serving ideas
It cuts best after it has cooled slightly, so the filling doesn’t spill out.
It goes well with coffee or with plain yogurt on the side.
It's also suitable as a packed snack.
Frequently asked questions
1. Do I need to drain the ricotta cheese before using it?
If it seems very liquid, you can let it drain for 10-15 minutes, but usually, store-bought ricotta is dense enough.
2. What size should the dish be?
A classic round dish, 24-26 cm, works well for these quantities.
3. How do I know when the pie is done?
The surface should be golden brown, and when you shake the dish slightly, the filling in the center should not move.
4. Can I use pie dough instead of filo?
Only if you can’t find filo, but the texture will be slightly different, less crispy.
5. Can I make the pie a day in advance?
Yes, it keeps well in the fridge and even retains its texture.
Nutritional values
Estimation for one serving (out of 8): about 250-300 kcal, 12g protein, 18g fat, 18g carbohydrates. This is approximate, depending on the type of cheese used and how much butter you add to the sheets.
Storage and reheating
It keeps well in the fridge, covered, for 2-3 days. It can be reheated in the oven at 150 degrees for a few minutes to restore the crispy texture. In the microwave, it becomes soft, so only if you want something quick. The pie can also be eaten cold if you prefer.
This is how I usually make it. It doesn’t need modifications, just a little attention to the sheets and the chosen cheese.