How to make
This is a classic pie, but instead of the commonly used butter or oil, for fat I use a good quality and refined pork fat.
The taste is wonderful and melts in your mouth, it is silky and fluffy on the inside and irresistibly crispy on the outside.
The fat is melted with the oil. The soda is activated in the yogurt, and the five eggs are beaten and the cheese is crumbled and added to them. Since there is a wide variety of cheeses nowadays, we have to keep in mind that some are saltier than others, and some almost melt when baked, while others stay harder. Depending on the type you use, judge how much to put in.
Add the activated yogurt to the filling and mix.
Grease the baking pan in which you will bake the pie with the melted fat. The size is approximate to that of the filo pastry sheets, preferably a little smaller so that you can fold/roll them slightly.
Place a filo pastry sheet, spread with the fat (not too much), sprinkle with the filling and place the next sheet on top. The same procedure is followed until you run out of products. Since I like a rich pie with a filling that can be felt, I add more and end up with a few filo pastry sheets left over. But you do whatever you like.
The last two filo pastry sheets are only greased to make the crust crispy.
To finish off, if desired, the pie is cut and poured with an egg beaten with milk. The liquid is absorbed, but the crust remains crispy and the inside of the pie becomes juicier.
Bake at 360°F (180°C) until golden brown.
Once ready, the filo pastry pie with lard is left to cool slightly, not covered. It is served still warm with a glass of good ayran.
Enjoy your meal!
