Appetizer pie with cheese, telemea, dill, and wild garlic
I made this pie on a day when I wanted to use up some forgotten cheeses from the fridge and frozen wild garlic left over from spring. No complicated techniques are needed, just a bit of patience while assembling and a large baking tray at hand. I used store-bought phyllo pastry, cow cheese, cheese, sour cream, yogurt, plus plenty of dill and wild garlic for flavor. It's all quite simple and works well as a snack or for a festive meal.
Quick Info
Total time: 1 hour 10 minutes
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 16-20 (large baking tray)
Difficulty: medium
Recipe type: savory appetizer pie
Ingredients
1 package of phyllo pastry (store-bought, usually 400-450 g)
For the filling:
- 300 g cow cheese
- 300 g cheese
- 200 g sour cream
- 200 g yogurt
- 5 eggs
- salt, to taste
- 1 bunch of dill
- 2 bunches of wild garlic (I used frozen)
For brushing the pastry:
- 250 ml oil
For greasing the tray:
- 2 tablespoons oil
- 2 tablespoons flour
For the topping:
- 3 eggs
- 200 g yogurt
- 200 ml milk
- a pinch of salt
- 2 teaspoons flax seeds
For serving:
- sour cream, optional
Preparation method
1. Prepare the large baking tray (the one with higher edges). Grease the bottom and sides with 2 tablespoons of oil, then sprinkle with 2 tablespoons of flour.
2. If your phyllo sheets are smaller than the tray, tear or cut additional sheets into strips to fit and cover the bottom of the tray completely without leaving gaps.
3. For the filling: grate the cow cheese and cheese using a large grater. Place them in a large bowl. Add 5 eggs, sour cream, yogurt, and salt to taste. Mix well until you have a uniform mixture, but not too runny. It should flow, but not be watery.
4. Finely chop the dill. If using frozen wild garlic, cut it into strips about 1 cm long. Mix the greens into the cheese mixture.
5. Unroll the phyllo sheets and place the first one in the tray. Brush it with oil using a brush or spoon. Place two more sheets on top, each brushed with oil. If needed, use additional strips to perfectly cover the tray.
6. Pour half of the cheese and greens filling and spread it evenly.
7. Continue with another three sheets, each brushed with oil, just like at the beginning. Add the remaining filling and spread it gently.
8. Cover with the last 3-4 sheets of phyllo, each brushed with oil. If you have extra strips, fill in the edges to ensure they are well covered.
9. Using a sharp knife, gently cut the pie into squares on the surface, just to score it, so it doesn't crumble when removed after baking.
10. For the topping, beat the 3 eggs in a bowl, add the yogurt, milk, and a pinch of salt. Mix well. Pour this mixture over the entire surface of the pie, gently lifting the edges with the tip of a knife to let it seep between the layers. Sprinkle with flax seeds.
11. Place the tray in the preheated oven at 180-190°C on the middle rack. Bake for 40 minutes, until golden brown on top and the center no longer jiggles.
12. If you don't want the surface to dry out too much, after removing the tray from the oven, cover the pie with a damp, well-wrung parchment paper and leave it like that until it cools.
13. Cut the pie after it has cooled slightly. Serve plain or with sour cream.
Why I make this recipe often
It's a great option for any leftover cheeses, and the wild garlic and dill give it a fresh flavor. It can be made with what you have on hand and keeps well in the fridge for a day or two. It’s also suitable for packing, not just for festive tables.
Tips and Variations
Tips
- If the phyllo sheets don't perfectly cover the tray, don't leave any uncovered areas – cut and fit additional strips.
- To prevent the surface from drying out, use damp parchment paper after baking.
- The cheese mixture should be creamy, not dry; adjust with yogurt or sour cream if it’s too thick.
Substitutions
- Any salty cheese works for the filling – telemea, feta, or various combinations.
- If you don’t have wild garlic, you can use green onions or garlic, but the flavor will be different.
- The flax seeds on top can be omitted or replaced with sesame seeds.
Variations
- You can add other greens to taste – parsley or sorrel, if you like.
- If you want a richer filling, add a few small cubes of butter over the cheese layer.
Serving Ideas
- Serve warm, at room temperature, or cold, depending on your preference.
- Cold sour cream is optional but adds freshness.
Frequently Asked Questions
Can I use homemade phyllo pastry?
Yes, if you have the time and patience. It should be rolled out thinly to bake well.
How do I know if the filling has the right consistency?
It should be creamy, flowing, but not liquid. If it seems too thick, add more yogurt or sour cream.
Can the pie be frozen?
I do not recommend it, as the sheets become soft and the filling changes texture after thawing.
Can I use another type of green if I don’t have wild garlic?
Yes, green onions or garlic work, but the flavor will not be the same.
Do I have to put flax seeds on top?
It’s not mandatory, but they add a nice appearance and texture.
Nutritional values (estimate)
One serving (from a tray divided into 18-20 pieces) has approximately:
- 220-250 kcal
- Protein: 10-12 g
- Fat: 14-16 g
- Carbohydrates: 12-15 g
Values may vary depending on the cheeses and sour cream used.
Storage and Reheating
Store in the fridge, covered, for up to 2 days. Reheat in the oven at low heat for a few minutes to avoid drying out the sheets. I do not recommend reheating in the microwave, as the pie becomes too soft. It’s also good cold, if there are leftovers.
Ingredients: 1 package of pastry sheets for the filling: 300 g cow cheese, 300 g cheese, 200 g sour cream, 200 g yogurt, 5 eggs, salt, 1 bunch of dill, 2 bunches of wild garlic (I had from the freezer) for the topping: 3 eggs, 200 g yogurt, 200 ml sweet milk, a pinch of salt, 2 teaspoons of flax seeds for serving: sour cream for greasing the sheets: 250 ml oil for greasing the tray: 2 tablespoons of oil + 2 tablespoons of flour
