How to make
For this really fluffy and juicy filo pastry pie, it really matters what yogurt you use. Choose a nice, full-fat and creamy one and you won't have to resort to leavening agents, which change the taste, and their effect is immediate - it puffs up during baking and after taking it out of the oven the filo pastry pie becomes flat in most cases.
Also use a good hard cheese, because softer and more watery cheeses, as well as imitation products often melt into the stuffing and make it gooey.
The recipe for my juicy and fluffy filo pastry pie is not something different and unfamiliar, on the contrary. It's just that the stuffing is fluffy and rich, which makes the egg and cheese filo pastry just melt in your mouth and it's gorgeous.
The eggs are beaten with a little salt until they turn slightly white, the ethereal, light and creamy yogurt and the oil are added. It is mixed slightly so that it does not flatten.
Crumble the cheese in a separate bowl. You can add more or less depending on how salty it is.
The filo pastry sheets are spread out and in a greased rectangular baking pan, two are placed on top of each other, slightly creased to form grooves for the stuffing to fall into and somehow have more room for it to rise.
Spread evenly from the fluffy egg-milk mixture and add the crumbled cheese on top. Two filo pastry sheets are placed again, the stuffing is added again and so on until you run out of products.
The filo pastry is cut and small pieces of butter are placed between the cut pieces. Yes, the fat is quite a bit, but sometimes it's worth forgetting about the diet and enjoying something really rich and tasty.
Baking is done in an oven heated to 180°C until golden brown.
This filo pastry pie is the juiciest and tastiest, the perfect traditional breakfast for people of all ages.
Enjoy your meal!
