Feta Cheese Soufflé Pie in Rolls

Feta Cheese Soufflé Pie in Rolls
Delicious & very special Cheese pie. Suitable for every hour of the day, as a main course, appetizer, snack or lunch!
The main ingredient that we will need to make this cheese pie, is of course the Greek feta, which is the favorite ingredient in all types of Greek pie recipes.
To prepare this cheese pie/ soufflé recipe, the feta is crumbled and rolled into rolls with many pastry sheets and all together sprinkled with a mixture of milk, egg, cream and soft drink soda, which will give this pie volume, fluffy texture and more. Taste.
Bake until puffed and golden.
The Pie is absolutely delicious!
work: 45′ time: 1h:30′ medium:

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Feta Cheese Soufflé Pie in Rolls Feta Cheese Soufflé Pie in Rolls

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Ingredients (10 large rolls)

  • 1½ packets of thin phyllo pastry sheets (~20 sheets)
  • 500g (1.lbs 1.6oz) feta cheese
  • 250g (8.8oz) Schweppes Soda Water
  • 1 egg large or 2 small
  • 200g (7.1oz) light oil/sunflower oil
  • 200g (7.1oz) thick cream
  • 200g (7.1oz) condensed milk
In a medium-sized bowl pour the sour cream, milk, half the oil (the other half will keep it to oil the pastry sheets), eggs and soda soft drink. Stir with a mixer to combine the ingredients.
At the same time crumble the feta, with a fork, into small crumbs.
Spread the first crust sheet on a silicone surface, with the small side facing us, cover the rest with a towel. Grease the entire surface with a brush. Above the 1st sheet, add the 2nd sheet with great care. Hold it vertically & at the edge of the bottom sheet, so that the two ends touch. Then we move our hands upwards to come to find exactly the end of it from below. Here it needs a little attention because if they stick together, it is not easily corrected without damaging the sheets. We oil.
Continue with the 3rd & 4th sheet, placing them in exactly the same way. On these pastry sheets, in the third & fourth, we spread (with a different brush) very well a strong dose of the soda/egg/milk mixture.
On the lower small side that we have in front of us we put plenty of grated feta in a line with a gap of 2-3cm in the middle.
Turn the edges of the pastry sheets to cover the filling and roll gently upwards to the opposite side. We do not tighten, we just roll the roll with our hands and leave it with the joint facing down.
We touch the middle of the roll with our finger and cut carefully. Carve the surface of each roll with three deep diagonal grooves.
Place them in a row on a large baking tray so that they fit comfortably, lined with non-stick paper. Continue in the same way for the next rolls until the pastry sheetsand the filling are finished.
With as much liquid mixture left over, sprinkle the rolls on top.
Bake in a preheated oven with air on the lower grill at 180 ℃ (356℉, Gas Mark:4.2) for 40'-45'. It depends on the oven. The base of the cheese pie must have been browned on top and baked.
Feta Cheese Soufflé Pie in Rolls Feta Cheese Soufflé Pie in Rolls Feta Cheese Soufflé Pie in Rolls

Author Zambia G. Sifaki