Fluffy Salty Cheese Pie (Merdenele) – A Creamy Delight
Ingredients
Liquid Mixture:
Cheese Filling:
For Assembly:
Instructions
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Prepare the liquid mixture:
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- In a large bowl, beat 5 eggs with a pinch of salt.
- Add 100 ml oil, 200 ml milk, 200 ml kefir, and 2 tablespoons sour cream (or cream cheese).
- Mix everything well and set aside.
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Prepare the cheese filling:
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- In a separate bowl, mix 250 g cottage cheese with 250 g salted feta cheese.
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Assemble the pie:
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- Line a baking tray with baking paper.
- Place 2 sheets of phyllo dough in the tray.
- Pour 1 ladle of the liquid mixture over the sheets and spread it evenly using a brush or spoon.
- Add 2 more sheets of phyllo dough, spreading them well.
- Pour another ladle of liquid mixture, then a third of the cheese filling, spreading it evenly.
- Repeat the layering process: 2 sheets → liquid mixture → cheese filling → 2 sheets → liquid mixture → cheese filling.
- Finish with the last 2 sheets of phyllo dough.
- Pour the remaining liquid mixture over the entire surface.
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Cut and bake:
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- Cut the pie into squares or desired shapes before baking.
- Preheat the oven to 180°C (350°F).
- Bake for 30 minutes, or until golden brown on top.
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Serve and enjoy!
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- Best served hot, with a glass of milk.
- Enjoy this fluffy, cheesy, and delicious pie!
Would you prefer this salty version, or would you try it sweet with sugar and dried fruits? -
