Cheese Pastry

Cheese Pasca – A traditional recipe full of flavor

Preparation time: 40 minutes
Baking time: 30-35 minutes
Total time: 1 hour and 10-15 minutes
Number of servings: 8-10 servings

One of the most beloved Easter dishes is undoubtedly pasca. This savory cheese delight not only enriches the festive table, but also brings a touch of nostalgia, reminding us of moments spent with loved ones.

The history of pasca dates back to ancient times when communities gathered to celebrate the renewal of life during spring festivals. Over time, pasca has evolved, having various versions, but its essence has remained unchanged: a light dough and a rich filling that delights the taste buds.

Necessary ingredients

*For the dough:*
- 600 g wheat flour (choose a quality flour for optimal results)
- 1 teaspoon salt
- 1 packet dry yeast (or 25 g fresh yeast)
- 1 teaspoon sugar (helps activate the yeast)
- 30 ml sunflower oil (or olive oil for a more intense flavor)
- 1 egg (for added richness in the dough)
- Milk (warm, as needed, to achieve the desired consistency)

*For the filling:*
- 500 g salty cheese (you can use cottage cheese, sheep cheese, or goat cheese, depending on your preferences)
- 200 g kefir (for a creamier taste and slightly tangy texture)
- 2 eggs (which will help bind the filling)
- Salt and pepper (to taste)
- 1 red bell pepper (diced for added color and flavor)
- 100 g black olives (sliced, for a distinct aroma)
- 1 egg (for brushing)

Step-by-step instructions

1. Preparing the dough
Start by sifting the flour into a large bowl. It is important to sift the flour to avoid lumps and to achieve a fluffier dough. Add the salt and mix well.
Make a well in the center of the flour and add the dry yeast and sugar. Pour in 100 ml of warm milk (not hot, to avoid killing the yeast) and let the mixture rise for 10 minutes. You will know it is ready when the yeast doubles in volume and forms a foam.
After the yeast has risen, add the oil and beaten egg. Start mixing slowly, gradually adding warm milk until you achieve an elastic and non-sticky dough.
Knead the dough for about 10 minutes on a lightly floured surface until it becomes smooth and elastic. Then, place it in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place until it doubles in volume (about 1 hour).

2. Preparing the filling
In another bowl, combine the salty cheese with the kefir, beaten eggs, salt, and pepper to taste. Don't forget to taste the filling; it's the key to a delicious pasca! Add the diced bell pepper and sliced olives, mixing the ingredients well. This will give the filling a crunchy texture and pleasant aroma.

3. Assembling the pasca
After the dough has risen, roll it out on the work surface into a circle about 0.5 cm thick. Make sure the sheet is slightly larger than the baking pan where you will bake the pasca.
Line the baking pan with parchment paper and place the dough in it, ensuring to cover the edges as well. Pour the filling evenly, leveling it with a spatula.
From the remaining dough, you can make braids or decorative shapes to place around the edges of the pasca or in the center, in the shape of a cross. These details not only look splendid but also add texture.

4. Baking
Preheat the oven to 180 degrees Celsius. Before placing the pasca in the oven, brush the surface with a beaten egg – this step will give it a golden and shiny crust!
Bake the pasca for 30-35 minutes, or until it becomes golden brown and beautifully aromatic. I recommend checking it from time to time, and if you notice it browning too quickly, cover it with aluminum foil.

5. Serving
Once the pasca is done, let it cool slightly in the pan, then transfer it to a wire rack to cool completely. It is delicious both warm and cold! You can serve it as an appetizer at the Easter table, alongside a fresh green salad or with a glass of dry white wine, which will perfectly complement the flavors.

Useful tips
- Make sure all ingredients are at room temperature for a more uniform dough.
- If you want to add a touch of freshness to the filling, you can incorporate some fresh herbs, such as dill or parsley.
- Instead of bell pepper, you can also use spinach or boiled nettles for a healthier option!
- Pasca can be well preserved in the fridge for a few days, but we recommend consuming it fresh to enjoy all its flavors.

Frequently asked questions
- Can I use sweet cheese instead of salty cheese?
Yes, but you need to adjust the amount of salt in the filling since sweet cheese is less salty.
- Is this recipe suitable for vegans?
No, it contains eggs and dairy products, but you can look for vegan pasca variants that use alternative ingredients.
- How can I make pasca less caloric?
You can replace some of the cheese with Greek yogurt or reduce the amount of oil in the dough.

So, enjoy this recipe for pasca with salty cheese, a dish that will not only impress all your loved ones but will also bring a touch of tradition to your Easter table! Enjoy your meal!

 Ingredients: For the dough: 600 g flour 1 tsp salt 1 packet dry yeast 1 tsp sugar 30 ml oil 1 egg milk as needed. For the filling: 500 g crumbled salty cheese 200 g kefir 2 eggs salt, pepper red bell pepper black olives 1 egg for brushing.

 Tags:  cheese pie easter recipes