Sheep Cheese Pie
I don't often make desserts with sheep cheese, especially sweet ones, but the other day I was cleaning out the fridge and found a good piece of sheep cheese that needed to be used. Usually, I use cottage cheese for pies, but this time I was curious and tried the version with sheep cheese. I was pleasantly surprised; it turned out to be a tasty pie, quite filling, which immediately made it to my short list of repeated recipes.
Quick Info
Total time: approx. 1 hour – 1 hour and 15 minutes (preparation + baking)
Preparation time: 20-25 minutes
Baking time: 35-45 minutes (until nicely browned)
Servings: 8-10
Difficulty: easy (with store-bought pastry sheets)
Recipe type: dessert, savory or sweet snack, suitable for breakfast or dessert
Ingredients
400 g sheep cheese
1 cup sugar (approx. 200 g)
8 large eggs
2 tablespoons sour cream
100 g creamy yogurt + another 100 g for greasing on top
Pastry sheets (store-bought or homemade, as preferred)
50 g butter (for greasing the dish)
1 egg (for the greasing mixture)
For homemade sheets (optional, if not using store-bought):
300 g wheat flour + another 100 g for rolling
1 large egg
a fatty yogurt
2 tablespoons oil
30 g dry yeast
1/2 cup warm water
Preparation Method
1. If using store-bought pastry sheets, let them reach room temperature. It's best if they are fresh, not frozen, as frozen ones tend to break when handled.
2. In a large bowl, mix the sheep cheese with the sugar. Use a fork or a wooden spoon to crumble the cheese slightly and distribute the sugar evenly.
3. Add 8 eggs, 2 tablespoons of sour cream, and 100 g of creamy yogurt over the cheese and sugar. Mix the composition with a spatula or whisk until everything binds into a thick cream.
4. Prepare the baking dish (I use a glass dish): grease it with 50 g of butter, including the edges. Place a layer of pastry sheets on the bottom of the dish and on the edges, ensuring good coverage.
5. Pour the cheese mixture over the sheets and level it out.
6. Cover the filling with another 2-3 pastry sheets. Do not press too hard.
7. For the glaze, mix 1 egg with 100 g of yogurt and evenly grease the last layer of sheets.
8. Bake the pie in the oven at a moderate heat (180°C) until the top turns golden and the sheets are well baked. This takes between 35 and 45 minutes, depending on the oven.
9. Remove the dish and let the pie cool before cutting. It can be served warm or cold.
Why I make the recipe often
It's a good solution when you have sheep cheese in the fridge and want something quick without too much hassle. It doesn't require complicated ingredients and works well as both a dessert and a snack. It holds up well the next day.
Tips and Variations
Tips
If using ready-made pastry sheets, choose fresh ones, not frozen. Frozen ones dry out and break easily.
For a fluffier texture, do not press the top sheets down before baking.
Mix the cheese just enough so that there are no large pieces left, but do not turn it into a fine paste to keep some consistency.
Substitutions
Sheep cheese can be substituted with cottage cheese if you prefer a milder flavor.
Fatty yogurt can be replaced with thinner sour cream if yogurt is not available.
If you don't have butter, oil can be used to grease the dish.
Variations
For homemade pastry sheets, mix flour, egg, yogurt, oil, yeast, and warm water. Knead, let rise, then roll out thin sheets. I used ready-made sheets to make it quicker.
You can add raisins or lemon zest to the filling if you like their flavor.
Serving Ideas
It can be served plain or with powdered sugar on top.
It goes well cold for breakfast, but also as a dessert after a meal.
Frequently Asked Questions
1. Can I use another type of cheese besides sheep cheese?
Yes, cottage cheese or a mix of sweet cheese with a bit of telemea can work for a milder taste.
2. How do I know when the pie is ready?
It's ready when the top sheets are browned and crispy, and the mixture has set. There should be no liquid inside.
3. The sheets break when rolling out; what can I do?
If using store-bought sheets and they break, they are most likely too dry or frozen. Try keeping them covered with a damp towel while working with them.
4. Can I use a ceramic dish or metal tray?
Yes, a ceramic dish or metal tray works as well, but grease them well with butter or oil to prevent sticking.
5. Can the baked pie be frozen?
It can be frozen, but the texture of the sheets will be more moist upon thawing. It's better fresh or kept in the fridge for a few days.
Nutritional Values
Approximately, for one serving (out of 10):
Calories: approx. 320 kcal
Protein: 13 g
Fat: 15 g
Carbohydrates: 30 g
The values are approximate and can vary depending on the type of cheese, sour cream, or sheets used.
Storage and Reheating
It keeps well in the fridge, covered, for up to 3 days. If you want to reheat it, place a portion in the microwave or cover it with foil and bake for 10-15 minutes in a preheated oven. The pie remains okay cold without drying out too much. If the filling settles after a day, it does not affect the taste; it's just a change in texture.
That's it. It's a straightforward recipe that uses ingredients you can find almost anytime at home. I've always had it turn out well.
I don't often make desserts with sheep cheese, especially sweet ones, but the other day I was cleaning out the fridge and found a good piece of sheep cheese that needed to be used. Usually, I use cottage cheese for pies, but this time I was curious and tried the version with sheep cheese. I was pleasantly surprised; it turned out to be a tasty pie, quite filling, which immediately made it to my short list of repeated recipes.
Quick Info
Total time: approx. 1 hour – 1 hour and 15 minutes (preparation + baking)
Preparation time: 20-25 minutes
Baking time: 35-45 minutes (until nicely browned)
Servings: 8-10
Difficulty: easy (with store-bought pastry sheets)
Recipe type: dessert, savory or sweet snack, suitable for breakfast or dessert
Ingredients
400 g sheep cheese
1 cup sugar (approx. 200 g)
8 large eggs
2 tablespoons sour cream
100 g creamy yogurt + another 100 g for greasing on top
Pastry sheets (store-bought or homemade, as preferred)
50 g butter (for greasing the dish)
1 egg (for the greasing mixture)
For homemade sheets (optional, if not using store-bought):
300 g wheat flour + another 100 g for rolling
1 large egg
a fatty yogurt
2 tablespoons oil
30 g dry yeast
1/2 cup warm water
Preparation Method
1. If using store-bought pastry sheets, let them reach room temperature. It's best if they are fresh, not frozen, as frozen ones tend to break when handled.
2. In a large bowl, mix the sheep cheese with the sugar. Use a fork or a wooden spoon to crumble the cheese slightly and distribute the sugar evenly.
3. Add 8 eggs, 2 tablespoons of sour cream, and 100 g of creamy yogurt over the cheese and sugar. Mix the composition with a spatula or whisk until everything binds into a thick cream.
4. Prepare the baking dish (I use a glass dish): grease it with 50 g of butter, including the edges. Place a layer of pastry sheets on the bottom of the dish and on the edges, ensuring good coverage.
5. Pour the cheese mixture over the sheets and level it out.
6. Cover the filling with another 2-3 pastry sheets. Do not press too hard.
7. For the glaze, mix 1 egg with 100 g of yogurt and evenly grease the last layer of sheets.
8. Bake the pie in the oven at a moderate heat (180°C) until the top turns golden and the sheets are well baked. This takes between 35 and 45 minutes, depending on the oven.
9. Remove the dish and let the pie cool before cutting. It can be served warm or cold.
Why I make the recipe often
It's a good solution when you have sheep cheese in the fridge and want something quick without too much hassle. It doesn't require complicated ingredients and works well as both a dessert and a snack. It holds up well the next day.
Tips and Variations
Tips
If using ready-made pastry sheets, choose fresh ones, not frozen. Frozen ones dry out and break easily.
For a fluffier texture, do not press the top sheets down before baking.
Mix the cheese just enough so that there are no large pieces left, but do not turn it into a fine paste to keep some consistency.
Substitutions
Sheep cheese can be substituted with cottage cheese if you prefer a milder flavor.
Fatty yogurt can be replaced with thinner sour cream if yogurt is not available.
If you don't have butter, oil can be used to grease the dish.
Variations
For homemade pastry sheets, mix flour, egg, yogurt, oil, yeast, and warm water. Knead, let rise, then roll out thin sheets. I used ready-made sheets to make it quicker.
You can add raisins or lemon zest to the filling if you like their flavor.
Serving Ideas
It can be served plain or with powdered sugar on top.
It goes well cold for breakfast, but also as a dessert after a meal.
Frequently Asked Questions
1. Can I use another type of cheese besides sheep cheese?
Yes, cottage cheese or a mix of sweet cheese with a bit of telemea can work for a milder taste.
2. How do I know when the pie is ready?
It's ready when the top sheets are browned and crispy, and the mixture has set. There should be no liquid inside.
3. The sheets break when rolling out; what can I do?
If using store-bought sheets and they break, they are most likely too dry or frozen. Try keeping them covered with a damp towel while working with them.
4. Can I use a ceramic dish or metal tray?
Yes, a ceramic dish or metal tray works as well, but grease them well with butter or oil to prevent sticking.
5. Can the baked pie be frozen?
It can be frozen, but the texture of the sheets will be more moist upon thawing. It's better fresh or kept in the fridge for a few days.
Nutritional Values
Approximately, for one serving (out of 10):
Calories: approx. 320 kcal
Protein: 13 g
Fat: 15 g
Carbohydrates: 30 g
The values are approximate and can vary depending on the type of cheese, sour cream, or sheets used.
Storage and Reheating
It keeps well in the fridge, covered, for up to 3 days. If you want to reheat it, place a portion in the microwave or cover it with foil and bake for 10-15 minutes in a preheated oven. The pie remains okay cold without drying out too much. If the filling settles after a day, it does not affect the taste; it's just a change in texture.
That's it. It's a straightforward recipe that uses ingredients you can find almost anytime at home. I've always had it turn out well.