A classic cheese pie made with thin, homemade dough sheets and a creamy, slightly tangy cheese filling.
Ingredients:
For the dough:
3 ¾ cups all-purpose flour
¼ teaspoon salt
3 tablespoons olive oil
About 1 ¼ cups warm water (adjust as needed)
1 teaspoon vinegar (optional, for more elasticity)
For the filling:
2 cups fresh cow’s cheese (or ricotta)
2 tablespoons feta cheese, crumbled (optional for tang)
3 large eggs
½ cup sour cream
1 teaspoon lemon zest (optional)
½ teaspoon salt
Additional:
2–3 tablespoons melted butter or olive oil for brushing
Extra sour cream or yogurt for finishing (optional)
Instructions:
In a large bowl, combine flour, salt, and olive oil. Add vinegar if using. Gradually add water and knead to form a firm but pliable dough.
Divide dough into 6–8 small balls and let rest under a towel for 20 minutes.
Roll each dough ball with a rolling pin, lightly brush with melted butter or oil, and let rest briefly. Stretch each sheet as thin and large as possible. Trim thick edges and set aside.
For the filling, mix cow’s cheese, feta (if using), eggs, sour cream, lemon zest, and salt until smooth but slightly thick.
Spread a line of filling along the edge of a pastry sheet, roll gently, and coil into small spirals. Repeat with remaining sheets and filling.
Arrange rolls in a greased or parchment-lined baking pan. Brush the top lightly with oil, butter, or sour cream.
Bake at 360°F (182°C) for 25–35 minutes, until the top is golden. Let cool briefly under a towel so it softens slightly before slicing.
Tips:
Layer multiple sheets with filling in between for a taller pie.
You can arrange spirals in a circular pattern for a decorative effect.
Serve warm or at room temperature.
