This week I am going to make a break from the desserts (I can’t believe it) in order to present you one more variation of my favourite filo pies. As a true Bulgarian I like filo pies so much that I am baking one every time I don’t have a good idea for dinner. As a result in our Italian – Bulgarian home recently we are surviving literally on pasta and cheese filo pies. No joke!
Today’s filo pie is with black olives and cheese. It is inspired by a similar product that I have tried several times in a popular gas station in my country. Nevertheless my variation is much less greasy, therefore healthier but still very tasty. The slight bitterness of the black olives is complimenting very well the saltiness of the cheese filling. It is a very good combination which definitely deserves a try!
400 g filo pastry sheets
400 g white cheese (feta, cottage, ricotta)*
400 g plain yogurt
100 g butter, melted
1 teaspoon baking soda
200 g black olives, pitted and cut in round pieces
*If the cheese is not salty consider adding salt
Preheat oven to 200 degrees C. Grease a baking pan (rectangular or round – up to your choice) and line it with parchment paper.
In a large bowl combine crumbled cheese, eggs, yogurt, baking soda and butter. Mix until almost homogeneous (it is ok if there are cheese crumbs).
Stack the filo sheets and lay them on a flat surface. Spoon some of the filling on the top sheet. Consider the quantity of filling according to the thickness and the number of the filo sheets: if they are very thin, a spoonful might be enough but if they are thick, you need to add more. Smear it all around and sprinkle some olives on top. Roll up the sheet. Place the roll in the pan, besides one of the edges. Repeat the procedure with the second sheet and place it next to the first roll, then with the third, etc. The rolls should fill the pan. After using all the sheets and olives, if there is any leftover filling, spread it on top of the pie.
Cover the pan with aluminium foil and bake the pie for about 20 minutes. Discard the foil and bake for another 20 minutes or until golden brown. Remove the pan from oven and cover the pie with a tea towel. Let it stay for about 20 minutes before serving it.
Note: If the pan is round, the best way to arrange the rolls would be one after another, like a spiral. If the pan is rectangular, you can still follow the same method or just place them one next to another. But in my view if the pie is rich in filling it won’t matter too much the way the pastry is arranged.