Greek cheese cakes

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 6 rectangular sheets (approx. 30 x 31 cm) Filo or yufka dough (from the refrigerator)
  • 150 g Feta cheese
  • 100 g Gruyère and pecorino cheese
  • 30 g + 80 g butter
  • 1 (20 g) heaped tbsp. flour
  • 1/4 l Milk
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 7-10 Tbsp Mint and rosemary

Directions

  1. 1

    Let the dough rest for about 10 minutes at room temperature. Mash the feta with a fork. Grate the rest of the cheese. Melt 30 g butter in a pot. Dust with flour and sauté briefly until golden brown. Add milk while stirring and simmer for about 5 minutes.

  2. 2

    Stir the whole cheese into the sauce and melt. Season to taste with pepper and nutmeg.

  3. 3

    Melt 80 g butter. Spread 6 tartlet moulds with removable base (approx. 10 cm Ø each) thinly with butter.

  4. 4

    Dough sheets apart and cut into 3 strips. Spread each strip thinly with some butter. Place 2 strips overlapping in the moulds, pressing them to the edge. Spread the cheese mixture on top and place another 1 strip on top so that the cheese mixture is covered.

  5. 5

    Spread with rest of butter.

  6. 6

    Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes until golden brown. Garnish with mint and rosemary.

Nutrition Facts

KCAL
570 kcal
CARBS
34 g
FATS
32 g
PROTEINS
22 g