Turkish pastry with cheese and parsley
Cheese and Parsley Pie – A Delight of Memories
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8
On a journey filled with flavors and colors, last year I discovered a culinary paradise in Istanbul, near the Blue Mosque. There, in a small pastry shop, I savored a cheese pie that captivated me instantly. An unusual blend of cheese and parsley, different from the traditional dill used in Romania, transformed each bite into a memorable experience. Today, I will share my recipe inspired by that pie, which will transport you to the world of oriental flavors, right from the comfort of your home.
Ingredients for cheese and parsley pie:
- 1 pack of phyllo dough (approximately 400-500 g)
- 500-600 g cow telemea cheese (ideally from a local farm, with a higher fat content for a rich taste)
- A handful of fresh parsley leaves, finely chopped
- 1 teaspoon of cumin seeds (optional, but recommended for extra flavor)
- 2-3 tablespoons of sour cream or yogurt (for a creamy texture)
- 1 egg (to bind the filling)
For moistening the sheets:
- 1 cup of milk
- 2 tablespoons of butter (melted) or 5-6 tablespoons of oil (for a lighter version)
- 2 eggs (to add richness and help brown the pie)
The history of the cheese pie is closely linked to the culinary traditions of the peoples that have traversed through time, each contributing its own influence. The thin phyllo sheets and varied fillings have been adopted and reinterpreted in countless ways, transforming into a versatile dish, perfect for any occasion.
Preparing the cheese and parsley pie:
1. Preheating the oven: First, preheat your oven to 180 degrees Celsius. A medium temperature is ideal to ensure even baking and perfect browning of the pie.
2. Preparing the filling: In a large bowl, mix the crumbled telemea cheese, chopped parsley, cumin seeds, sour cream (or yogurt), and egg. Use a fork to mash the cheese, so you get a homogeneous mixture. The taste of the cheese will be truly sublime, especially if you use fresh, quality cheese.
3. Mixing the liquid ingredients: In another bowl, add the milk, eggs, and melted butter (or oil) and mix until well combined. This mixture will help the sheets become crispy and delicious.
4. Assembling the pie: Grease a deeper baking tray with oil. Place the first phyllo sheet in the tray and brush it evenly with the prepared liquid mixture. Add another sheet, continuing this process until you have a layer of 6 sheets.
5. Adding the filling: Spread the cheese mixture evenly over the layer of sheets. Make sure it is distributed evenly to avoid empty spots.
6. The final layer of sheets: Cover the filling with the remaining sheets, brushing each sheet with the liquid mixture. Finally, pour the remaining liquid mixture over the last sheet to achieve a golden and crispy crust.
7. Baking the pie: Place the pie in the preheated oven and let it bake for about 30-45 minutes or until it is nicely browned and crispy on top. You will know it is ready when it smells delicious, and the crust turns golden.
8. Cooling the pie: After removing the pie from the oven, let it cool slightly before cutting it. This step is essential as it allows the filling to set, making cutting easier and the presentation more beautiful.
Serving and suggestions:
The cheese and parsley pie is delicious both warm and at room temperature. You can serve it alongside a fresh green salad or with Greek yogurt to balance the flavors. This pie can also be a perfect appetizer for a festive meal or a picnic.
Possible variations:
If you want to experiment, you can also add other ingredients to the filling, such as chopped black olives, spinach, or even sautéed mushrooms. These variations will add extra flavor and texture to the pie.
Nutritional values:
This cheese and parsley pie is a good source of protein due to the cheese and eggs, also having a high calcium content. Parsley adds essential vitamins and antioxidants, while the oil or butter contributes healthy fatty acids.
Frequently asked questions:
1. Can I use other types of cheese?
Yes, you can experiment with feta cheese, ricotta, or even goat cheese, depending on personal preferences.
2. Is it possible to prepare the pie in advance?
Yes, you can assemble the pie and keep it in the refrigerator, covered, until you are ready to bake it.
3. How can I make phyllo sheets at home?
If you want a more traditional approach, you can make phyllo sheets at home, but this process requires time and pastry skills. There are numerous recipes online that can guide you.
4. What drinks pair well with the pie?
This pie pairs perfectly with a flavored tea, a drinkable yogurt, or even a dry white wine that will complement the delicate flavors of the cheese.
In conclusion, the cheese and parsley pie is a simple and quick recipe, but with a remarkable impact due to the unusual combination of ingredients. Whether you prepare it for a special occasion or simply to indulge yourself, I assure you that you will bring a smile to the faces of your loved ones. Don’t forget to explore the variations and let your imagination fly in the kitchen. Enjoy your meal!
Ingredients: a package of pastry sheets (probably they had a baker with a mustache who rolled out transparent sheets :) For the filling: 500-600 g cow cheese (I had some from the countryside, very fatty) a handful of parsley leaves 1 teaspoon cumin seeds (optional) 2-3 tablespoons sour cream or yogurt 1 egg For moistening the sheets: 1 cup of milk 2 tablespoons butter or 5-6 tablespoons of oil 2 eggs
