Tattered pie, yufka sheets

Tattered pie with yufka sheets - a simple and tasty delight

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 6-8

If you are looking for a quick and delicious recipe, the tattered pie with yufka sheets is the perfect choice! This recipe combines the crispy texture of yufka sheets with a delicious filling of cheese and grated cheese, resulting in a dish that everyone will love. Let's start the culinary journey!

Ingredients:
- 250 g yufka sheets (available at specialty stores or in the international products section)
- 200 g cheese (choose a less salty cheese, like telemea or cottage cheese)
- 150 g grated cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 1/4 cup fresh chopped parsley
- 200 ml milk
- 100 ml olive oil
- 100 g yogurt (preferably Greek for a creamy texture)

Preparation:

1. Preparing the filling: In a large bowl, add the crumbled cheese, grated cheese, pepper, paprika, and chopped parsley. Mix well to combine all the ingredients. Make sure the cheese is not too salty, otherwise the pie will have an overpowering taste.

2. Preparing the wet mixture: In another bowl, combine the milk, olive oil, and yogurt. These ingredients will help keep the pie moist and create the perfect texture.

3. Rolling out the yufka sheets: Preheat the oven to 180°C (356°F). Place a yufka sheet on a clean surface. Keep the other sheets covered with a damp towel to prevent them from drying out. Using a kitchen brush, brush the sheet with the milk and oil mixture.

4. Forming the pie: Tear the yufka sheet into smaller pieces (of desired size) and place some of them in a greased baking dish. Add a layer of the cheese mixture, then repeat the process with other sheets, brushing each layer. Continue until the filling is exhausted, finishing with a layer of yufka sheets.

5. Baking the pie: Brush the top of the pie with a little oil and you can also add some grated cheese for a more appealing appearance. Bake the pie in the preheated oven for about 30 minutes or until golden and crispy.

6. Serving: Let the pie cool slightly before cutting. It can be served warm or at room temperature and pairs perfectly with a fresh green salad or yogurt sauce.

Useful tips:
- Use fresh yufka sheets for a better result. If you can't find them, you can substitute with pie or lasagna sheets, but the baking time may vary.
- You can experiment with various fillings by adding spinach or sautéed mushrooms for a vegetarian option.
- If you want a spicier version, add a little dried chili pepper to the cheese mixture.

This tattered pie is quick to make and is perfect for a family dinner or to impress friends at a party. Enjoy every bite of this savory dessert that combines tradition with innovation!

 Ingredients: 3 sheets of yufka (mine were larger, but you can easily adjust based on the size of the baking tray you use) 100 ml milk 100 ml oil 150 gr. yogurt pepper paprika flakes 1 bunch of parsley grated cheese, grated cheese (you can decide how much) 2 slices of processed cheese