Cheese and yogurt pie

Cheese and Yogurt Pie: A Light and Tasty Delicacy

Making a cheese and yogurt pie is not just a simple recipe, but a culinary experience that combines tradition with innovation. This pie, with its appealing appearance and slightly airy texture, is sure to become a favorite among family and friends. It is an excellent choice for breakfast, as well as a delicious dessert at the end of a meal.

Preparation time: 30 minutes
Baking time: 50 minutes
Total: 1 hour and 20 minutes
Number of servings: 12

Necessary ingredients:

- For the sponge cake:
- 5 eggs
- 2 tablespoons warm water
- 6 tablespoons flour
- 1 packet baking powder
- 6 tablespoons sugar

- For the filling:
- 1 kg cottage cheese
- 150 g raisins
- 2 teaspoons rum essence
- 300 g full-fat yogurt
- 2 packets vanilla sugar

- For the syrup:
- 250 ml water
- Zest of one lemon
- 1 tablespoon sugar (optional)

- For the pie sheets:
- 400 g pie sheets
- Oil for greasing

Useful tips for ingredients:
- Cottage cheese: Choose fresh cottage cheese with a creamy texture. If it is too wet, drain it well before use.
- Raisins: Ideally, soak them in water with rum essence a few hours before to enhance their flavor and make them softer.
- Yogurt: Opt for full-fat yogurt, as it will add creaminess to the pie and contribute to the airy texture of the dish.

Preparing the pie:

1. Preparing the sponge cake:
- In a large bowl, separate the egg yolks from the egg whites. Beat the yolks with a mixer together with the 2 tablespoons of warm water and 6 tablespoons of sugar until the mixture becomes frothy and light in color.
- Incorporate the flour mixed with baking powder, one tablespoon at a time, gently mixing after each addition.
- Beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold half of the egg whites into the flour mixture using a spatula and vertical movements, then add the rest, continuing to mix carefully.
- Pour the obtained batter into a baking tray lined with parchment paper and greased with a little butter. Bake in a preheated oven at 150°C for 50 minutes, or until the sponge cake is firm and passes the toothpick test.

2. Preparing the filling:
- In another bowl, crumble the cottage cheese with a fork. Add the 3 whole eggs, 4 tablespoons of sugar, and drained raisins, mixing well until combined.
- Lay the pie sheets on a clean surface. Take 3 sheets, brush them with oil all over, then add two tablespoons of the cheese mixture. Roll the sheets tightly and repeat the process with the remaining sheets until you finish the mixture.

3. Assembling the pie:
- After the sponge cake has cooled slightly, place the cheese rolls on top of it. In a bowl, mix the yogurt with the 2 eggs and vanilla sugar, then pour the mixture evenly over the rolls.
- If you have leftover sheets, you can tear them and sprinkle them on top for a rustic and crispy look.

4. Preparing the syrup:
- In a small pot, bring the water with the sugar and lemon zest to a boil. Once it boils, let it simmer for a few minutes, then strain the syrup and set it aside to cool.

5. Final baking:
- Place the pie in the preheated oven at 150°C for about 50 minutes or until the top is golden and slightly browned.
- Once baked, remove the pie from the oven and gently detach the edges from the tray. Pour the warm syrup around the pie, ensuring that the sponge cake absorbs the aromatic syrup.

6. Serving:
- Let the pie cool in the tray, then sprinkle powdered sugar on top if you want a more elegant look. Slice and enjoy this delicacy with a cup of tea or coffee for a perfect indulgent moment.

Nutritional benefits:
This pie is an excellent source of protein due to the cheese and eggs, while the yogurt adds extra calcium and beneficial probiotics for digestion. The raisins provide a boost of energy and antioxidants, making this recipe not only delicious but also healthy.

Possible variations:
- Instead of raisins, you can use dried cranberries or chopped nuts for a different flavor.
- Add a bit of cinnamon or vanilla to the filling to enhance the aroma.
- For a less sweet version, reduce the amount of sugar in the filling.

Frequently asked questions:
- Can I use another type of cheese? Yes, you can experiment with feta cheese or ricotta to change the texture and flavor.
- How can I make the pie lower in calories? You can replace full-fat yogurt with low-fat yogurt and reduce the amount of sugar in the recipe.
- Can the pie be frozen? Yes, this pie can be frozen before baking. Make sure to wrap it well in cling film.

This cheese and yogurt pie is not just a delicious dish but also a wonderful way to bring family and friends together for unforgettable moments. Enjoy!

 Ingredients: 10 eggs 11 tablespoons sugar 6 tablespoons flour 2 tablespoons warm water 1 packet baking powder 400 g phyllo pastry -for the filling: 1 kg cottage cheese 150 g raisins 2 teaspoons rum essence 300 g full-fat yogurt 2 packets vanilla sugar -for the syrup: 250 ml water zest of one lemon

 Tags:  cheese pie breakfast