Fried Cheese Pies

Fried Cheese Pies, with excellent cheeses, are super tasty and easy to make. Like saying 3 in one!
I choose a lovely fresh country market sheet to wrap these triangular cheesecakes and enhance the flavor & their convenience for when I want a quick and easy snack for all hours of the day or for a larger production for several people…
Ideally and very often they become our favorites at a Sunday brunch, along with other delicacies Savory and Sweets.
Of course, they are loved by our family, they all love them bathed in Greek thyme honey.
Yours!

work: 45′ time: 45′ very easy:

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Announcement Book Release

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Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»






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Ingredients (~24 Cheese Pies)

  • 4 sheets of fresh country phyllo for pie
  • 300g fresh Ricotta cheese
  • 100g fresh cream cheese
  • 100-120g coarsely grated gouda
  • 1 tbsp fine semolina
  • 1 egg
  • a little dried mint, optional
  • a little olive oil for the Filo Sheet
  • For the pan: olive oil or half and half with corn oil
In a bowl, mix the ricotta cheese, the other cheeses, the semolina and the lightly beaten egg very well.
At the same time, cut the Sheets into strips with a width of 6 cm from the narrow side of the sheet and stack them one on top of the other. We will have a total of 24 smaller sheets/strips.
Pour a little oil on the surface of the first sheet and spread it with a brush. Take ~a spoonful of the mixture and put it on the bottom edge of the strip.
We wrap it triangularly to the other end. With a little water on our little finger we glue the joint.
Place on a flat surface with the joint facing down. We repeat the process until the strips of the sheet are finished.
In a medium-sized pan and on a medium-low heat, pour the oils to cover the base of the pan and let them heat up well. Fry, carefully and for a few minutes, the cheese pies little by little.
When they are reddened on one side, turn them with tongs or a spatula on the other side.
We take them out on a plate with kitchen paper to drain.
They are breaded and eaten hot plain or with honey.



Author Zambia G. Sifaki