Easy, traditional browned and very lazy cheese pie but definitely very tasty. It is not very dietary since its content is very calorie thick. With enough cheese, butter and milk, mixed in a cream roux to form the filling. The phyllo sheets are cut into small pieces to create a substrate, on top of which the cream will spread, and will cover it.
Yours!
Yours!
| work: 20′ | time: 50′ | very easy: |
Ingredients (6 servings)
|
Grate the Emmental in coarse grater and crumble the feta cheese with a fork. Put aside for a while. In nonstick skillet over medium heat, melt the 80 gr (2.8 oz) of butter and add the flour to make a light roux sauce. |
Mix with quick movements to incorporate the flour so it does not appear. |
Add the milk warm, stirring constantly until it begins to thicken the cream.
|
When it boils, add the two cheese. Stir and taste the flavor. Season with salt, pepper, paprika. |
Grease an ovenproof dish 20×30cm (7.9×11.8 in) and cut through with a scissors into small pieces 3 sheets to cover the bottom of the pan. From the top pour the mixture of the cream cheese. |
The spread in the back of a spoon to cover up the leaves. |
Over the cream clip the other 3 sheets across the surface, so as to cover the cream.
|
Sprinkle the surface with melted butter. Bake in preheated oven on the bottom rack at 180°C (356°F, Gas 4.2), until golden brown above and below. Remove the pie from the oven and let it stand for a while. The cheeses inside are fluid as it is very hot. |
