Sheep cheese and sour cream pie

I have made this sheep cheese and sour cream pie several times, especially when I have a few sheets of pastry left in the fridge and some cheese that needs to be used. It’s not complicated, doesn’t require many ingredients, and works for any meal – from breakfast to a snack or something quick for dinner. It turns out to be a simple, savory pie, fluffy in the middle and crispy on the edges, without the hassle of kneading dough.

Quick Info

Total time: about 40 minutes
Preparation time: 10-15 minutes
Baking time: 25-35 minutes
Servings: 6-8, depending on how you cut it
Difficulty: easy
Recipe type: savory snack, breakfast, quick recipe with leftover cheese

Ingredients

6 sheets of pastry (Linco or other thin sheets, like yufka)
3 eggs
200 g crumbled sheep cheese (can also be leftovers)
100 g sour cream (regular sour cream, not whipped cream)
50 g semolina
100 ml milk
oil, enough to grease the sheets and the baking dish

Preparation method

1. Preheat the oven to 180°C (top and bottom heat). Line a suitable baking dish with parchment paper.

2. In a bowl, combine the crumbled sheep cheese, eggs, and sour cream. Mix until well combined. Add the semolina and incorporate. There’s no need to mix too much, just enough for everything to be uniform.

3. Place the first sheet of pastry in the baking dish and brush it with a thin layer of oil (with a brush or by hand, not too much is needed). On top of this, place the second sheet, grease it again, then place the third sheet and grease it as well. Don’t stress about them being perfectly placed.

4. Pour the cheese mixture over the first three sheets, spreading it evenly with a spatula or the back of a spoon.

5. Cover with the remaining three sheets, one at a time, greasing each with oil before adding the next.

6. Put the dish in the oven and bake the pie for about 20-25 minutes, or until the top sheets are nicely browned.

7. When it’s golden, pour the 100 ml of milk on top (directly from the cup, distributing it over the entire surface). Leave it in the oven for another 5-10 minutes, just enough for it to absorb the milk and lightly stick to the edges.

8. Remove the dish and let it cool for 5 minutes. Cut the pie into suitable pieces. It can be eaten warm or cold, after it has completely cooled.

Why I make this recipe often

It doesn’t require complicated preparations and goes well with leftover cheeses in the fridge. It’s quick to make, hearty, and can be served hot or cold. It’s one of those recipes where you don’t have to be exact with the measurements, so it works well when you want something stress-free.

Tips and variations

Tips

Dry sheets can easily tear, but it doesn’t affect anything – just layer them on top.
If the cheese is very salty, don’t add any more salt.
Greasing the sheets with oil helps with the crispy texture, don’t skip this step.

Substitutions

You can also use cottage cheese mixed with sheep cheese, or another type of salty cheese if you don’t have exactly 200 g of sheep cheese.
Sour cream can be replaced with thicker yogurt if you don’t have anything else.
Semolina helps bind the mixture, but if needed, flour can also be used, although the texture will be slightly different.

Variations

For more creaminess, double the sour cream or add another egg, but you might need a bit more semolina.
You can add some chopped dill to the mixture if you like.

Serving ideas

Cut into pieces and eat for breakfast, with a salad, or as a quick snack.
It’s also good to take away, as it’s tasty even cold.

Frequently asked questions

1. Can homemade sheets be used instead of store-bought sheets?
Yes, if you have thin homemade sheets, they work just as well, just make sure they are rolled thin and well greased with oil.

2. What kind of sheep cheese works best?
Any salty sheep cheese, even harder or crumbled leftovers. If it’s very dry, you can slightly increase the amount of sour cream.

3. Should the milk be cold or warm?
The milk should be used directly from the fridge, there’s no need to warm it up.

4. Can the pie be frozen?
I do not recommend freezing, as the texture of the sheets does not hold up well after thawing.

5. Can I make the pie a day in advance?
Yes, it keeps well the next day in the fridge, but it does become a bit firmer when cold. It can be heated briefly in the oven or microwave.

Nutritional values

Approximately, per piece from 8: about 180-210 kcal. Protein: 7-9 g, fat: 10-12 g, carbohydrates: 16-18 g. Values may vary depending on the type of cheese and sour cream used. The pie is quite filling, especially due to the cheese and eggs.

Storage and reheating

It can be stored in the fridge, covered, for up to 2 days. It can be heated for a few minutes in the oven or microwave, but it’s also good cold. After two days, the sheets become softer and lose their texture, so it’s not recommended to keep it longer.

Crumble the cheese together with the eggs, mix well with the sour cream, then add the semolina. Line a baking tray with parchment paper, spread the first layer of pastry and brush it with oil, then the second, and brush the third as well. Pour the mixture on top, and place the remaining three layers on top, brushing each layer with oil. Bake the tray in the oven for about 20-25 minutes, and when it turns golden, pour in the milk and let it bake for another 5-10 minutes. Remove the tray from the oven, portion, and place the pieces of pastry on a platter. It can be served warm or cold.

 Ingredients: 6 sheets of Linco pie, 3 eggs, 200 g crumbled sheep cheese, 100 g thick sour cream, 50 g semolina, 100 ml milk, oil for greasing

 Tags:  cheese pie breakfast