Good morning my friends and happy Sunday , delicious cheese pie for today , easy and fast , let’s do it together
500 g milk
50 g semolina, fine
1 teaspoon (s) paprika, smoked
500 g casserole cheese
500 g gruyere cheese
pepper, a generous amount
1 tablespoon (s) baking powder
250 g olive oil, for brushing phyllo + extra for serving
600 g country-style phyllo dough sheet, fresh
sesame seeds, for sprinkling
oregano, fresh, for serving
For the easy casserole pie with crust sheets, we will use an oiled rectangular pan 24 x 34.
All ingredients for the casserole should be at room temperature.
Put the eggs in a bowl and beat them with a wire to break.
Add the milk and plenty of freshly ground pepper.
Add the olive oil (keep 2-3 tbsp for the end of the casserole pie). Beat the materials with the wire to join and leave them aside.
Spread 5 sheets of crust radially in the pan without oiling them.
Make sure the leaves protrude from the pan all around.
Sprinkle with half the grated cheese over the entire surface of the sheet.
Lay 3 sheets in between without oiling them. Spread the crust sheets, crumpling them lightly, squeezing them.
Sprinkle with the remaining grated cheese.
Cover the filling with the leaves that protrude from the edge of the pan, turning them over the filling of the casserole pie.
Finally, cover the casserole with the remaining crust sheets and insert the excess leaves out of the pan, pushing them with a soft spatula all around to get under the pie as we do in the milk pudding.
Cut the casserole pie with a sharp knife to the middle of the pie. Be careful not to cut the leaves of the casserole up to the bottom.
Mix the liquid ingredients once and pour the casserole pie slowly so that the pie absorbs the liquid ingredients little by little and absorbs them properly all the way inside.
Let the casserole pie stand for 10΄ on the kitchen counter and then sprinkle with the remaining olive oil. Caress the surface of the pie so that it is oiled all around. Sprinkle with your fingers, a few drops of water all over the surface of the casserole.
Preheat the oven to 180 ° C on the heating elements up and down. Bake on the lower grill for about 55 'until golden brown and the leaves are crispy.
Alternatively bake in the air on the middle grill at 180 ° C for about 50΄.
Once we take the casserole out of the oven, let it stand and absorb its moisture for about 10΄.
Then, cut into pieces and serve hot with seasonal green salad as a meal or plain as a snack at room temperature.
Stay safe and healthy my friends and take care of your people
My best wishes from Greece