Quick cheese pie "souffle" with soda
It happens in a flash and is soooooo delicious. I used anari for creaminess, feta for saltiness and cheese for that gooey, melting, cheese pull. Give it a try!
Ingredients
- 10 thin phyllo sheets
- 125 grams butter melted
- 200 grams feta cheese crumbled by hand
- 200 grams fresh salted “anari” cheese crushed by hand
- 200 grams cheese Edam
- 100 grams cheese “Kefalotyri” or Pecorino
- ¼ tsp black pepper
- A little grated nutmeg
- 3 Tbsp of fresh mint leaves finely chopped
- 3 eggs lightly beaten
- ½ tsp salt
- 200 ml fresh whole milk
- 330 ml soda water at room temperature
- 2 Τbsp sesame seeds for sprinkling
Instructions
- Remove the phyllo sheets from the freezer to thaw completely in the fridge.
- In a large bowl, combine the feta, “anari” cheese, cheese, mint and pepper.
- Grease an ovenproof dish measuring 22 X 33 cm with a little of the melted butter. Place a phyllo on the kitchen counter and drizzle with a little of the melted butter. Sprinkle with about ½ cup of the cheese mixture. Fold the phyllo sheet, like an accordion to encase the filling. Place it in your baking pan. Continue the same process with the remaining phyllo sheets, placing one sheet next to the other until you cover the surface of your baking pan (you will use about 9-10 phyllo sheets).
- Beat the eggs in a bowl with the salt, milk and any remaining butter. Add the soda water and pour the mixture evenly over the phyllo sheets. Sprinkle with sesame seeds. Let the pie stand for 30 minutes.
- Bake in a preheated oven at 180˚ C, conventional oven for 50-55 minutes. Serve warm. It is absolutely delicious!
Notes
The pie reheats beautifully, uncover at 160˚ C, fan, for about 20 minutes. The crust will become crispy again.