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Delicious pie with cheese

Delicious pie with cheese

We line the tray with parchment paper (or the classic method with oil and flour).

We prepare the cream cheese, mixing in the mixer all kinds of cheese with sugar, eggs (1 egg and two yolks), vanilla and orange peel.

We spread the first Yufka sheet, grease it evenly on the whole surface with yogurt, put half of the cheese composition, then again grease the sheet with yogurt and pour the rest of the cheese. We place the last sheet and grease it first with yogurt and then with egg yolks.

Bake at 180 degrees for 40 minutes.

We can cut it without any problems and we can serve it with powdered sugar on top. In the photo there are three pies on top of each other.

What more can I say ... it's a delicious madness!

Delicious spinach pie for breakfast

For lacto-ovo-vegetarian people, but not only, a hot pie with spinach is an ideal breakfast. It is tasty, easy to prepare, contains a lot of nutrients and vitamins and will give you energy for the whole day. Learn how to make the greatest and fastest spinach pie for a mci breakfast for two.

Ingredients (2 servings):

- 300 g fresh (or frozen) spinach
- an hour of slightly salted grated cheese
- A small onion
- half a cup of whole grains (or wholemeal flour)
- an envelope of baking powder
- 2 cups skim milk
- 3 eggs
- 2 tablespoons vegetable margarine or melted butter


- The fresh spinach is washed and dried, then cut into large strips. The frozen one is left in a bowl to thaw a little
- mix the spinach with grated cheese and finely chopped onion and place in a pan greased with a little oil (or lined with baking paper)
- the cereals are given through a blender
- mix cereal flour (or wholemeal) and baking powder
- Put eggs, melted milk and margarine / butter over the flour
- mix well with a mixer

Delicious Cheese Pie

Rub the butter well with the flour until it is completely incorporated and you get a frothy cream. Divide the quantity into four parts and set aside.

Knead a smooth and elastic dough of flour, yolks, mineral water, yogurt and salt (if necessary, add 1-2 tablespoons of flour).
Transfer the dough to the oiled work surface and divide in two.

Roll out a piece of dough into a square sheet and spread evenly with ¼ of buttery cream.
Divide imaginary into 3, each side of the square and make 2 cuts leaving the middle uncut (thus obtaining 9 equal squares of dough, which are not detached from the initial square).

Fold the squares of dough obtained towards the middle of the sheet, starting with the corners and respecting the rule that each time it is covered with the square on the opposite side of the one previously folded.

After folding the corners, continue with the remaining squares in the middle of the sides, covering each time (according to the rule) a square of dough already folded with its opposite. Finally you need to get an overlap of the squares on the contour of the square on the square of the dough in the middle.

Turn the square of dough obtained on a food foil (the top to be low), wrap, place on a shredder or other flat surface and refrigerate for 15 minutes.

Remove the foil, place on the work surface greased with oil, turning the dough square again (the bottom to be top), grease the surface of the dough with a little oil and spread again in the dough sheet as a square.
Grease with another ¼ of butter cream, make cuts the same as the first time, fold identically, turn the dough over, wrap, place on a flat surface and let cool for 30 min.

Remove the dough on the oiled work surface, spread it on a sheet the size of a tray (40 x 28 cm), transfer to the tray lined with baking paper and prick from place to place with the teeth of a fork.
Pour over the filling obtained by mixing the ingredients.

Level and cover with the second part of the dough spread on the sheet.
Cut the raw sheet on top, into pieces of the desired size, with a sharp knife, without reaching the bottom of the pie.

Grease with lightly beaten egg yolk and place in the preheated oven at 200 degrees, for about 40-50 minutes, at 180 degrees or until the dough is raised, baked, spread in sheets and nicely browned.

Pie with feta cheese and tomatoes

You don't know what recipes to impress your guests and family with? Do you feel like you're always cooking the same thing? It happens even to me, a dog with a lot of experience. But I come to your aid with today's recipe - Pie with feta cheese and tomatoes, a real appearance on any table!

Feta and tomato cheese pie - appetizer, main course, good to put in the casserole at the office? All these "functions" are fulfilled by the delicious pie, with super crunchy sheets, a fine cream of feta cheese and spinach and sweet and fragrant cherry tomatoes.

Do you feel the need for a vacation? Try the recipe Pie with feta cheese and tomatoes, will take you, with the thought at least, to a beautiful day in a country on the shores of the Mediterranean Sea… Greece preferably!

For a super crispy countertop, I used pie sheets from grist. Easy to use and accessible to anyone, it offers you the perfect alternative for homemade sheets, which require a lot of effort and work. They can be used for sweet or savory dishes and their secret is to grease each with melted butter before adding the next sheet. And if you grease them with beaten egg before putting them in the oven, you have the guarantee of a golden, crunchy pie that melts in your mouth!

Feta and tomato cheese pie - ingredients for 6-8 servings:

  • a package sheets for Morarita pie
  • 100g melted butter
  • a yolk
  • a tablespoon of sesame seeds
  • 400g feta cheese
  • 150g cream cheese natur
  • 50g fresh spinach
  • salt and pepper to taste
  • 300g cherry tomatoes

Let the pie sheets thaw until they reach room temperature. We take them out of the package and cover them with a clean, damp towel until use. Preheat the oven to 180 ° C (with ventilation) or 200 ° C (static).

Put baking paper in the oven tray or a large tray. Place the first sheet of pie, grease it with melted butter, using a pastry brush. Cover with the second sheet, grease with butter. We continue until we run out of all the pie sheets in the package. While greasing the sheet with butter, do not forget to keep the wet towel over the other sheets, so that it does not dry out and become brittle.

Bend the edges by 1 cm, so as to make edges of the pie. Grease the edges with yolk and sprinkle with sesame seeds. Bake for 15-20 minutes or until browned. Let it cool a bit, while we prepare the filling.

For the filling, put in the blender feta cheese, cream cheese, spinach, salt and pepper. Depending on your preferences, you can add 2-3 cloves of garlic. Mix in a blender until you have a fine cream.

Fill the pie with feta cheese cream, place the cherry tomatoes on top. Bake for 20-25 minutes or until the cream cheese is set and forms a crust.

Let the pie cool to room temperature, then we can slice it. Pie with feta cheese and tomatoes is a delicacy that everyone will appreciate! May you be the best!

Spiral pie with cheese

It is a delicious and easy to prepare pie Spiral pie with cheese. Those who will taste it will be delighted with the look and taste and will ask you for the recipe.

1 kg flour, 2 eggs, a cube of yeast, 50 grams butter, 3 tablespoons sugar, 250 ml milk, a sachet of vanilla sugar, a pinch of salt

A cube of yeast is mixed with warm milk and added in the middle of the flour, beat eggs with sugar and a pinch of salt, melt the butter and add over the flour. Leave the crust to rise for 30 minutes, then spread 3 sheets, place the filling, roll and place in a tray lined with flour. Place in the hot oven for 30 minutes. Remove from the oven and powder.

How to make a delicious Georgian cheese pie, Khachapuri

Khachapuri is a very interesting type of pie, whose recipe comes from Georgian cuisine. The final dish is a fluffy dough that combines excellently with lots of cheese, butter and eggs.

Ingredients: 400 g flour 100 ml milk 160 ml water one sachet dry yeast one teaspoon salt one teaspoon powdered sugar 2 tablespoons oil
For the filling: 350 g of cottage cheese 3 eggs

Put flour, salt, sugar, yeast, oil in a robot bowl and mix. Heat the milk and water, add over the flour mixture and knead for 5-7 minutes. Leave the dough to rise for 90 minutes.

Then it splits into three. Spread three sheets of 20 cm in diameter, distribute the cheese and turn the edges inwards, giving the boat an elongated shape. Leave to rest for 30 minutes.

Then transfer to the pan and bake for 20 minutes. Remove, add the raw eggs and leave in the oven for another 7 minutes.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Cow's cheese pie & # 8211 Fine cakes loved by all children

Today I recommend you to prepare a delicious pie with soft dough, filled to the brim with cottage cheese. The recipe is super quick and tasty.

Dough ingredients:

  • 500 gr of wheat flour
  • 250 gr butter, 100 gr sugar
  • 1 egg, 1 egg yolk
  • 1 sachet of baking powder
  • Milk (as needed)

Ingredients for the filling:

  • 500 gr cow's cheese
  • 3 eggs
  • 250 gr sugar
  • 50 gr butter
  • Powdered sugar (for decoration)

Method of preparation:

First we prepare the dough. Sift wheat flour with baking powder into a large bowl. Add soft butter, sugar, egg, egg yolk. Mix well. Slowly pour milk, as needed and knead until you get a smooth dough. Divide the dough into two equal parts.

Then prepare the filling. Mix the cottage cheese with the eggs. Then add the sugar and soft butter. Mix well.

Put half of the dough in a tray lined with baking paper. Then add the cheese filling and spread it evenly. Pour the remaining dough on top. Nice level.

Put the tray in the preheated oven at 180 degrees and bake the pie for about 25 minutes. Baking time may vary from oven to oven, so you should check the pie from time to time.

After it is baked, take it out of the oven and let it cool. After it cooled, sprinkle powdered sugar on top. We cut the pie into slices and serve it with our loved ones. Good appetite and increase cooking!

If you liked this recipe, I recommend you share it with your friends. They will definitely want to try it too.

Salted cheese pie

Yes, I know this pie is really good. And I bake it quite often. Only good.

I haven't done it before, now I regret not daring to try the pie earlier.

,, Men & # 39 & # 39 I really like to see a man cooking with such pleasure! In fact I don't know why I am surprised, the most "strong" chefs are men, eg Horia Varlan! He really likes to cook but not sweet. He cooks alone when I'm not at home and when I'm, he helps me (he had a mother with paresis for many years and he had to cook with his father, now there is no one). to get where I wanted: please can you satisfy a curiosity, how old are you? I read many recipes of yours (I also wrote about them) and. I do not know. I was curious about how old you are. Anyway, I think something more mature!

:)) You said go for sure, you praised me a little before, to make sure it satisfies your curiosity. There should still be a reciprocity here, I tell myself my age - you sign) I'm 33 years old.

I praised you before for as I felt, you are to be appreciated. There are not many men to cook (nowadays no women.) but those who are and know them, I appreciate them (I know someone who doesn't even take his food, cooked by his wife , from the fridge to heat it, eats cold food and waits for her to come home to heat the food). You. you could or could not answer, it was at your discretion. And it is also at your discretion whether to declare your "real" age. 40, max.45) for two reasons: 1 you are too passionate about what you do and such a young guy nowadays doesn't really sit ,, in the pot & # 39 & # 39, has other preoccupations2 you write very grammatically correct what again not very common in many young people today. Regarding the reciprocity you were talking about. I don't know if it would help you sign me, I can give any name. fictitious. What can I tell you ,, really & # 39 & # 39not fictitious is that I am 38 years old, married, a child, I am from Banat (Banatean get-beget) and the initials of the name with which I sign jhi. You know. I don't write much in general on "bloage" and when I do (quite rarely) I don't sign although my comments are decent, civilized. GATAAAAA. I HAVE WRITTEN ENOUGH (MAYBE TOO MUCH)! GOOD HEALTH AND INCREASE COOKING CONTINUOUSLY! PUP! JHI.

JHI looks perfect to me. It's like I like to know from the beginning who commented, even if sometimes I realize that I've "interacted" in the past. I'm glad that my blog made you comment, otherwise I wouldn't have found out that the recipes are appreciated by the people of Banat? :)
You realize that I can't afford to declare another age, maybe I will always change my mind and follow the offers I receive (offers to get involved in certain projects). Like then appearing younger or older than I said I was. :))) My age appears in several comments, both on the blog and on the facebook page of the blog.
I'm passionate about what I do because that's my way of being. I think that if you don't do something with passion, then you better not do it, maybe that's why I do very few serious things :) Cooking is a kind of game for me and I don't even think I'm losing time, because I have to eat anyway. Unfortunately for the blog, I cook about once a week - in fact for me too, because the cheese pie above has already been eaten :( At point 2, I don't really know what to say in my defense: D If I still went to school for so many years, I said that at least I would choose something, not just some worthless papers. be easily overlooked :))

I was going to ask you if you work in the culinary field (at a "fit" restaurant) but I deduced from what you wrote to me above that it's just a weekend hobby. You're not the only one, and I rarely cook during the week, something simple, to my great regret. Reading your recipes that are super I would like to be able to satisfy my culinary desires every day, but for that I should stay at home (and then I think I -I would weigh 100k!). In the evening I don't have much fun cooking, until I arrive, I eat. starts Horia (another ,, man in the pan & # 39 & # 39 whom I admire and love for everything he knows in the culinary field) and I like to watch his show, as he criticizes those who cook, to ,, steal & # 39 & # 39 some tricks.So. only on Saturday afternoon (I work until 1pm) and on Sunday morning I cook more "elaborate" (pizza, cakes, cakes, langoustines, fish and others in the oven, etc.). many comments on facebook, I don't have such a thing, I'm not tempted, I use the internet at work + in particular (besides.) to get useful information (recipes, news, ordering for household appliances and cars, perfumes, something clothes. etc). I would have liked to know where you are from but if I think about it I read somewhere that you are from Constanta. READY! ENOUGH! I wrote too many personal things that everyone can read (that's why I don't write on blogs, I want to remain anonymous!)

My parents are more old-fashioned (not to say they are snobs: D), and if it is inconceivable for them that I ever marry a girl & quot without college & quot, you realize that they would disinherit me if I- I would cook :)))
Okay, I'm done with the & quot; revelations & quot, here I should just talk about the pie: P Maybe you still have a fb account, who knows what else you know) For example, there I announced about 3 days ago that today I make tiramisu :)

I want you to find the right girl to become your wife, which will be at the same time to your parents' taste.
Maybe I'll create an account on Facebook, but so far I haven't considered it absolutely necessary.
PS. I want to make this weekend Radauti soup, pork goulash + chicken (that's what my husband wants) with flour dumplings and this pie with salted cheese that looks BESTIAL!

Thanks, but I can't always thank everyone, so allow me to be selfish at least about my wife :)
You don't lose much if you don't have a fb account, I think you lose more if you don't try my cheese pie: D
Sorry for the delay, but several comments were collected at about the same time and only now I saw yours, more by chance (it was already on the next page).