Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 cup grated Kashkaval cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 2 eggs
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Fork
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, dried oregano, dried basil, and dried thyme.
3. Add the chilled and cubed butter to the bowl and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Gradually add the cold water to the bowl and mix until the dough comes together.
5. Roll out the dough on a floured surface until it is about 1/4 inch thick.
6. Transfer the dough to a 9-inch pie dish and trim the edges.
7. In a separate mixing bowl, whisk together the eggs and milk.
8. Add the grated Kashkaval cheese, crumbled feta cheese, ricotta cheese, and chopped fresh parsley to the bowl and mix until well combined.
9. Pour the cheese mixture into the pie crust.
10. Use a pastry brush to brush the edges of the crust with a beaten egg.
11. Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.
12. Let the pie cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 23g
Saturated Fat: 14g
Cholesterol: 135mg
Sodium: 570mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 2g
Protein: 13g
Substitutions for ingredients:
- You can use any type of cheese you prefer in this recipe.
- Instead of fresh parsley, you can use dried parsley or any other fresh herb you like.
Variations:
- Add cooked bacon or sausage to the cheese mixture for a meaty twist.
- Swap out the herbs and spices for your favorite seasoning blend.
- Use a different type of crust, such as a puff pastry or phyllo dough.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overwork the dough or it will become tough.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
- Chopped green onions
- Sliced tomatoes
Pairings:
- A crisp green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the crust is too dry, add a little more water until it comes together.
- If the filling is too runny, bake the pie for a few more minutes until it sets.
Food safety advice:
- Make sure to cook the pie until the filling is set to prevent foodborne illness.
Food history:
- Kashkaval cheese is a type of yellow cheese that originated in the Balkans and is popular throughout Eastern Europe and the Middle East.
Flavor profiles:
- Savory
- Cheesy
- Herby
Serving suggestions:
- Serve the pie warm or at room temperature as a main dish or appetizer.
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Region: Bulgarian