Macedonian cheese pie

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Macedonian cheese pie

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Ingredients

FOR THE DOUGH
450 gr. flour for pies
½ tbsp. salt
A little vinegar
About 2 tbsp. olive oil
About 1 cup cold water
FOR THE FILLING
350 gr. feta cheese PDO
150 gr. anthotyro cheese or crustless cheese of Grevena PDO
200 gr. Sochou cheese
2 eggs
1 pinch of nutmeg powder
Half a cup of corn flour
1 tsp. baking powder
1 tsp. sugar
Half a cup of milk
½ tbsp. salt , optional
FOR THE COATING
2 tbsp. corn flour
A little soft butter
  • Medium

Ingredients

  • FOR THE DOUGH

  • FOR THE FILLING

  • FOR THE COATING

Directions

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Macedonian cheese pie

With the original grandmother’s recipe

The cheese pie is the emblematic I would say, pie of Greece. The leaves are handmade with patience and love and the cheeses vary from place to place. The main ingredient of the filling is our national cheese, called feta and the other cheeses are local depending on the area where we make the pie.

In Macedonia they use anthotyro cheese or crustless cheese of Grevena, smoked cheeses such as those of Veria or gruyere and kasseri cheese of Sochos, which is special. When the eggs are fresh and the milk is pure then the taste is wonderful. The nutmeg gives a touch to the egg and the baking requires mastery since the oven must be preheated well. Some people add a little fresh mint to the cheese pie for a special aroma.

We wait for it to cool as soon as we take it out of the oven and cut it into pieces. Last time, because Dimitra had a table, she thought of cutting it into pieces and serving it on the wooden dough board so as to give a touch of tradition to her guests.

 

Macedonian cheese pie

By Dimitra Pavlioglou, Thessaloniki

Steps

1
Done

WE PREPARE THE DOUGH:

We put the flour, salt, sugar, vinegar and olive oil in a bowl. We open a hole, pour the water in and mix with a wooden spoon. Once the mixture becomes a ball, we start kneading well by hand until we have a soft dough.

2
Done
10 minutes

We cover it and let it rest for 10 minutes.

3
Done

We divide the dough into 6 balls.
Note: At this stage we can store them in the freezer, if we want.

4
Done
20 minutes

We put the round balls in an oiled bowl, cover them and let them rest for 20 minutes, while we prepare the filling. We put the cheeses in a bowl and squash them with a fork.

5
Done

We add the lightly beaten eggs, milk, nutmeg, corn oil, baking powder and sugar and mix. We grease a baking tray No. 36 and spread open one ball on a sheet that protrudes from the baking tray.

6
Done

We sprinkle a little filling everywhere, spread open another ball on a sheet and place it on the filling.

7
Done

We repeat with filling and sheets alternately, until the 5th sheet, on which we put the last dose of the filling.

8
Done

We turn inwards the sheet that protrudes in the pan and spread soft butter on top of it.

9
Done

We spread open the last ball on a sheet as big as the baking tray and cover the pie. We pour the corn oil on top and also wet our hand and shake it above the pie 5-6 times. With the brush, we spread a little butter on the surface to get a nice color.

10
Done
1 hour

We bake the pie in a preheated oven at 200 ° C for 1 hour, until it comes off around the pan and is crispy.

11
Done

Little Secrets:
It is good idea to roll the sheets 4-5 times when we open them.
Also, like all pastries, our pie needs good kneading with a lot of love.
When it is ready, it can be put in the freezer to bake it another time.

TDriver

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