Romanian Cheese Pie

Rania El-HassanCuisinier

Ingrédients

• ½ kilogram of filo dough (baklava dough)
  0.5 kilogram
• 1 cup of melted butter
  1 cup
• 1 cup of liquid milk
  1 cup
• 1 tomato
  1 piece
• 1 green pepper, cubed
  1 piece
• 100 grams of olives, pitted and sliced
  100 grams
• 250 grams of cheese, sliced
  250 grams
• 1 egg
  1 piece
• 1 teaspoon of black pepper
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon

Mesures

1. 1

   Prepare a medium-sized square baking sheet by greasing it with a little butter.

   Matériel requis:

   Plaque de cuisson

   5 minutes
2. 2

   Place a layer of phyllo dough and brush it with a little butter, repeating this step until you reach half of the phyllo dough quantity.

   Matériel requis:

   Plaque de cuisson

   5 minutes
3. 3

   Layer the Romanian cheese on the phyllo dough and top it with olives, pepper, and tomato after chopping them into small pieces.

   5 minutes
4. 4

   Place the remaining half of the phyllo dough in the same manner as before, and cut the phyllo dough into squares or triangles as desired.

   5 minutes
5. 5

   Put the milk in a deep bowl, add the egg, salt, and pepper, and stir well until the egg is fully incorporated. Sprinkle the mixture over the phyllo dough so that it spreads evenly.

   Matériel requis:

   Bol de mélange

   5 minutes
6. 6

   Place it in a preheated oven in the middle until it browns from the top and bottom.

   10 minutes
7. 7

   Serve hot or cold, enjoy your meal.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques