Cottage cheese pie

Cottage cheese pie

Cottage cheese pie is another delicious dish prepared with homemade fillo dough, although it is delicious even if you make it with fillo pastry from the store. I often prepare this pie and I must tell you that the pie never gets cold because kids can not wait for pie to cool down and they eat it while it’s still hot. A glass of cold milk or yogurt is best with  this cottage cheese pie. You must try to make this delicious pie because once you try it, I’m sure it will often be served on your table.

Ingredients for fillo dough:

300g flour

150ml of warm water

1/2 teaspoon of salt


Take flour and add warm water and salt and knead the dough by hand. If the dough sticks to your hands, sprinkle the hands with little oil and continue kneading until you get a smooth dough. From the above quantities of ingredients you get enough fillo dough for two pies . If you want to bake more pies do not increase the amount of ingredients. Better knead  new fillo dough from the above quantities of ingredients. Brush kneaded fillo dough with oil, cover with plastic wrap and let it to rest at least 30 minutes. We used the same technic in the recipe for Pie with potatoes and minced meat.

Cottage cheese pie doughIn the meantime prepare a table for stretching filllo dough. You will need a clean tablecloth, which you must sprinkle with flour so that fillo dough will not stick. Put your fillo dough in the middle of the table. Dust with a little flour  and  stretch  fillo dough with rolling pin as thin as possible. When you are satisfied with the size of the dough, sprinkle it with oil and gently, with circular movements of fingers, spread oil over the entire surface. Pull the edges of the dough with your fingers to the edges of the table on which you stretching fillo dough.

Cottage cheese pie - stretching the doe

Then place your hands under the dough, with your palms facing up, and to the middle of dough and gently pull the dough to yourself. Then slowly circle around the table and drag the fillo dough from the middle to the edge of the table until the dough is thin enough. The ends of the dough cut off with a knife.

Cottage cheese pie - cutting the doe

Stretched dough sprinkle with oil and let it stay until you prepare the filling.

Ingredients for filling:

500g of cottage cheese

200ml of sour cream

2 eggs

salt (quantity depends on how you like it)

Instructions for filling:

Mix cottage cheese with sour cream and eggs. Season it with salt and then taste the mixture. Keep in mind that the filling has to be a little saltier because it becomes less salty after baking.

Cottage cheese pie - cheese

Put the filling all over the stretched dough. Gently guide the ends of the dough over the filling, and then, using the tablecloth, lift it into the air  and roll  the dough to the middle of the table.

Cottage cheese pie - rolling the dough

Switch to the other side of the table and do the same. Separate the curled dough with knife.

Cottage cheese pie - rolled dough

Each roll cut into pieces to the  length of the baking sheet.

Cottage cheese pie - preparing for baking

Place that pieces side by side in a baking sheet lined with parchment paper.

Cottage cheese pie - brushing the dough

When in the baking pan, brush the dough again with little bitt of oil and bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit). Bake it for about 10 minutes and then remove from the oven and sprinkle with 100 ml of water in which you added a half teaspoon of salt and 3 tablespoons of oil. Return the to the oven and bake until  pies get a nice brown crust, approximately 30min.

Cottage cheese pie - baked pie

When the pies are baked remove them from the oven, sprinkle them with a little water and cover with cloth for 5 minutes. After 5 minutes cut it in the slices and serve warm with a glass of yogurt or milk.

Cottage cheese pie - piece on the fork

Bon appetit!

Tags: , , , , , , ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.