Filo with soft cheese

European cuisine

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Description Products Steps

Soft cheese is a great filling for phyllo dough. These cheeses include: feta, tofu, ricotta, mozzarella, brie, Camembert, Gorgonzola and Roquefort. When producing soft cheese, milk is pasteurized, bacteria-based starter cultures are used, and cream is added. When choosing soft cheese, read the label. The name should not contain the phrase “cheese product”. Choose a package with a transparent window so you can see the color - it should be light yellow or white.

1. Calories
   281,63 kcal
2. Protein
   11,79 gram
3. Fat
   17,95 gram
4. Carbohydrates
   15,29 gram
5. ~ Time
   1 H 5 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Filo dough
   10 sheet = 300 g
2. Ricotta

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   200 g
3. The cheese of Gauda

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   200 g
4. Chicken egg

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   4 pcs. = 240 g
5. Vegetable oil

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   2 tbsp. l. = 34 g
6. Milk 2.5% fat

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   0.5 cup = 100 g
7. Provencal herbs

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   1 tsp. = 2 g
8. Regan (red basil)

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   1 sprig = 5 g

Steps:

1. 
   Thaw the phyllo dough and divide it into 2 equal batches. Cut the Gouda cheese into approximately 0.3 cm cubes. Wash and dry the eggs. Wash the basil, dry it and separate the leaves from the stem. Preheat the oven to 180 degrees. Grease the mold with sunflower oil.
2. 
   Prepare the filling. Place ricotta cheese in a bowl, combine it with herbs, mix and break the eggs, pour in the milk, mix thoroughly again.
3. 
   Bake the pie. Place 5 sheets of phyllo in the pan and spread the cheese filling evenly. Cover with remaining sheets of phyllo. Sprinkle grated cheese on top and bake in the oven for 40 minutes.
4. 
   Place the finished pie on a round plate, cut off one piece and push it forward. Garnish the pastries with basil leaves.

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