Savory Cheese and Yogurt Pie – A Simple, Creamy, and Delicious Recipe
Savory cheese pie with a crispy, golden crust and a creamy filling. A simple and delicious recipe that’s perfect for breakfast, lunch, or dinner.
Savory Cheese and Yogurt Pie
Course: MainCuisine: RomanianDifficulty: Easy10
servings20
minutes50
minutes430
kcal1
hour10
minutesI’ve loved cheese for as long as I can remember. Sometimes I think it all started in childhood. My mother still says the same phrase today: “Cheese is what we grew up on.” And honestly, she might be right.
Over the years, I’ve collected a few favorite recipes that I make again and again, always with a touch of nostalgia. I enjoy adapting them for today’s kitchens without losing their homemade charm, so they’re simple enough for anyone to prepare—even if they’re just beginning to cook.
This savory cheese and yogurt pie is one of those recipes. It’s incredibly easy to make, and I’m sure even a young beginner eager to experiment in the kitchen could prepare it with great results.
For the filling, I like to use both Romanian telemea cheese and feta. The telemea brings a rich, authentic cheese flavor, while the feta makes the filling smoother and creamier. Grated cheese ties everything together, adding an extra layer of flavor that I highly recommend not skipping.
Ingredients
- For a 39 × 26 cm / 15 × 10 inch baking pan
400 g phyllo pastry sheets
500 g feta cheese
300 g grated telemea cheese
4 eggs
250 g Greek yogurt
200 g grated semi-hard cheese
20 g cornstarch
Melted butter
Sesame seeds, optional
Preparation method
- This pie is made with simple ingredients that come together to create an incredibly delicious result. The feta cheese can be replaced with your favorite combination of salty cheeses, while the sesame seeds on top are optional but add extra flavor and a beautifully golden, crispy crust.
- Start by preparing the filling. In a large bowl, combine the eggs, grated telemea cheese, crumbled feta, Greek yogurt, and grated cheese. Mix well until everything is evenly combined, then add the cornstarch and stir until fully incorporated.
- Line the baking pan with parchment paper. It’s a simple trick that makes it much easier to lift the pie out of the pan and slice it neatly without worrying about scratching the baking dish.
Create the base using three sheets of phyllo pastry, brushing each one with melted butter. Spread a layer of the cheese filling on top, then continue alternating buttered phyllo sheets and the filling until you’ve used all the ingredients. - Cover the pie with the remaining phyllo sheets, brushing the top sheet with melted butter. If desired, sprinkle with sesame seeds. Bake in a preheated oven at 180°C (350°F) for 45–50 minutes, or until the pastry is golden brown and crisp.
Once out of the oven, let the pie rest for 10–15 minutes before slicing and serving. - This savory cheese pie is just as delicious warm as it is cold. Serve it for breakfast, lunch, or dinner alongside a glass of yogurt, kefir, or ayran. During the summer, I love pairing it with a simple salad of ripe tomatoes—the combination is fresh, satisfying, and absolutely delicious.
- Sunt convinsă că această plăcintă cu brânză sărată și iaurt va deveni una dintre acele rețete la care veți reveni ori de câte ori aveți poftă de ceva bun și ușor de pregătit. La noi în familie se face de ani buni și, indiferent de câte ori o pun în cuptor, se termină surprinzător de repede. Dacă o încercați, mi-ar face mare plăcere să aflu cum vi s-a părut și dacă a cucerit și familia voastră.
