Sesame Filo Pie
Ingredients
- 15 oz/ 400 g filo pastry sheets
- ⅞ cup/ 200 g plain yogurt
- ¼ cup/ 50 ml lukewarm milk
- 1 teaspoon sugar
- 2 tsp/10 g dry yeast, or 25 g fresh
- 12 oz/ 350 g soft white cheese, feta, cottage, ricotta, etc.*
- 3 eggs
- 90 g butter, melted
- 3 tbs/ 25 g sesame seeds
Instructions
- In a cup combine yeast sugar and milk and stir until the yeast is dissolved. Set aside while preparing the rest of the ingredients for the filling.
- In a large bowl combine eggs, crumbled cheese, yogurt, butter and the yeast mixture. Mix well.
- Grease a 8-9 inch/ 22-24cm pan and line the bottom with a circle of parchment paper. Cut 2 or 3 long and large strips of parchment paper and arrange them along the sides of the pan.
- Count the filo pastry sheets and divide them in 3 parts. If you can't divide the number by 3 it is ok to have one part with 1 sheet less or more.
- Place one sheet on a large cutting board and spread 1-2 tablespoon of the mixture all around it. Place another sheet on top. Repeat the procedure until finishing the first part.
- Roll up the stacked and filled sheets. Cut the roll into equally large pieces, slightly lower than the heigh of the pan (measure it first).
- Follow the same process with the other two parts of the filo pastry.
- Arrange the small rolls all around the pan. It is ok if you have hollow parts between them: the pastry will expand during baking.
- Pour the leftover filling over and spread it evenly. Sprinkle the sesame seeds on top. Let the pie stay for 30 minutes to 1 hour at a warm place before baking it.
- Preheat oven to 400° F/ 200° C. Bake the pie until golden brown. Remove from the oven and cover with a tea towel. Let cool for 20-30 minutes before serving it.
Notes
- If the cheese is not salty, add ½ tbs salt
- The recipe is adapted from Sweet and salty by Irena
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