Discover a wholesome Buckwheat Cheese Pie made with phyllo sheets, creamy ricotta, and a hint of Parmesan. Light, golden, and full of flavor, this easy recipe brings a healthier twist to traditional cheese pie.
Ingredients:
1 lb (16 oz) buckwheat phyllo sheets
18 oz ricotta cheese (or part-skim cottage cheese, well drained)
4 large eggs
⅔ cup plain Greek yogurt
⅓ cup sparkling water
3 Tbsp olive oil, plus a little for brushing
2 Tbsp grated Parmesan cheese (optional, for richer flavor)
Preparation:
In a bowl, whisk together the eggs, ricotta, Greek yogurt, and sparkling water until smooth. Stir in Parmesan if using.
Brush a baking dish lightly with olive oil.
For a thicker pie: layer several phyllo sheets, brushing each with the filling, until you have the desired height. For a thinner version: roll each sheet with some filling and arrange them side by side.
Drizzle the top lightly with the remaining olive oil.
Bake in a preheated oven at 390°F for about 25–30 minutes, or until golden brown.
Let cool slightly before slicing and serving.
