To prepare a delicious ricotta and feta cheese pie, we will start by making the filling. In a bowl, we mash the ricotta and feta cheese with a fork, mixing them together until we achieve a homogeneous composition. Finally, we add freshly chopped dill, which will give the filling a fresh and aromatic taste, perfect for complementing the cheeses. Make sure to mix well so that every bite is full of flavor.
The next step is to prepare the pie sheets. In another bowl, we combine flour with a pinch of fine salt and a little oil. We mix the dry ingredients with the oil, then start adding warm water little by little, kneading until we obtain a sticky dough. It is important to mention that the proportions may vary depending on the type of flour used; for example, for 200 grams of flour, about a teaspoon of oil, a pinch of salt, and between 100-120 ml of warm water can be used.
Once the dough is well kneaded, we form a ball that we place on the work surface. We cover it with a preheated pot, making sure it does not touch the dough. The pot will act like a bell, keeping the heat and moisture, so that the dough becomes elastic and easy to handle. We let the dough sit covered until the pot cools down.
Once the dough is ready, we divide it into pieces the size of an egg, keeping the rest covered. Each piece will be rolled out as thin as possible, either with a rolling pin or using a pasta machine. It would be good to use cornstarch or flour to prevent sticking.
If you opt for ready-made pie sheets, the recipe continues from here. We cut each sheet to the desired size, brush with a little oil, and place another sheet on top. We put the filling on the sheet and carefully roll it up, making sure the edges are well sealed so that the filling does not leak during baking. Each roll can be decorated with a sprig of dill or parsley, and finally, we brush the surface with an egg yolk to achieve a golden crust.
The rolls are placed in a baking tray lined with parchment paper and baked at a high temperature until they are nicely browned, and their aroma will spread throughout the kitchen. This pie is not just a simple recipe, but a culinary experience that will bring joy to your table. Enjoy every bite and savor the moment!
The next step is to prepare the pie sheets. In another bowl, we combine flour with a pinch of fine salt and a little oil. We mix the dry ingredients with the oil, then start adding warm water little by little, kneading until we obtain a sticky dough. It is important to mention that the proportions may vary depending on the type of flour used; for example, for 200 grams of flour, about a teaspoon of oil, a pinch of salt, and between 100-120 ml of warm water can be used.
Once the dough is well kneaded, we form a ball that we place on the work surface. We cover it with a preheated pot, making sure it does not touch the dough. The pot will act like a bell, keeping the heat and moisture, so that the dough becomes elastic and easy to handle. We let the dough sit covered until the pot cools down.
Once the dough is ready, we divide it into pieces the size of an egg, keeping the rest covered. Each piece will be rolled out as thin as possible, either with a rolling pin or using a pasta machine. It would be good to use cornstarch or flour to prevent sticking.
If you opt for ready-made pie sheets, the recipe continues from here. We cut each sheet to the desired size, brush with a little oil, and place another sheet on top. We put the filling on the sheet and carefully roll it up, making sure the edges are well sealed so that the filling does not leak during baking. Each roll can be decorated with a sprig of dill or parsley, and finally, we brush the surface with an egg yolk to achieve a golden crust.
The rolls are placed in a baking tray lined with parchment paper and baked at a high temperature until they are nicely browned, and their aroma will spread throughout the kitchen. This pie is not just a simple recipe, but a culinary experience that will bring joy to your table. Enjoy every bite and savor the moment!
Ingredients
a pack of pastry sheets or pastry sheets made by you flour salt a little oil warm water a little starch or flour to dust the sheets when rolling them out with a rolling pin or like me with a pasta machine filling: fresh ricotta (or cottage cheese) Greek feta cheese (or salty Romanian telemea) in equal parts fresh dill, chopped garnish: an egg yolk dill and parsley