The sweetest spicy cheese pie, which has come out of the oven of my home kitchen using a single cheese, of the taste of a very good, velvet white Cheddar, with a chewy texture, slightly spicy notes, and a pleasant aroma.
The thin crust wraps gently with baking highlighting the airy crisp superiority over other dough sheets more coarse, more rustic.
Although the whole process of preparation has not had great techniques of dexterity, instead was easy and simple, and got a lot of praise from everyone who tasted it, warm and fluffy. The quality of components guarantees the taste and love for the traditional flavor is the passport.
Yours!
The thin crust wraps gently with baking highlighting the airy crisp superiority over other dough sheets more coarse, more rustic.
Although the whole process of preparation has not had great techniques of dexterity, instead was easy and simple, and got a lot of praise from everyone who tasted it, warm and fluffy. The quality of components guarantees the taste and love for the traditional flavor is the passport.
Yours!
| work: 30′ | time: 1h:15′ | easy: |
Ingredients (12 servings)
|
In a bowl add the eggs and baking powder and beat lightly for a while. In another separate bowl, melt the butter and mix with olive oil. Keep aside about half the amount for the sheets. |
Inside the bowl with the mixture of oil, add the milk, grated cheese and beaten eggs. Mix well with a plastic spatula. |
Grease a baking dish ~30×35cm (~1×1.15 ft). Roll the leaves ahead and oil the first across the surface with a brush. Lay it in the prepared pan. Repeat the same with a second sheet laid out on the first. |
So the white cheddar pie will have 2 sheets underneath, which cover the base and sides of the pan and will protrude slightly outward. Pour approximately ⅓ of the filling and spread with a spatula to all the base of the pan. |
Grease another sheet and place it waved over the filling to cover it fully without excess sideways. Do not stretch, let it fall lightly, to have air from below. |
Repeat the first step, throwing the next ⅓ of the filling and covering in the same way a sheet greased. Above this, add the last ⅓ of the amount of stuffing, turning the sheets of the base slightly covering the filling and on top cover with the last two sheets greasy and loose. |
 Smearing
With the spatula push down the edges to enter around the sides of the pan. Brush across the surface of the last sheet with the mixture of butter / milk. |
Bake in a preheated oven on the bottom rack, at 180°C (356°F, Gas:4.2) in air for ~40'-45', or until golden brown and have good baked bottom sheets of kaseropitas. Remove from the oven and let ~10'-15 'to cool. Cut and enjoy. |
