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Bulgarian cheese pie with kefir

Prep Time 20 minutes
Cook Time 40 minutes
Soaking time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
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Ingredients

Pastry and filling

  • 200 g filo pastry Sold as filo or phyllo at imported-food shops and baking suppliers. Thaw fully as directed on the pack; allow extra time for thawing.
  • 200 g feta cheese Or Bulgarian white cheese if you can find it. Drain and crumble.
  • 2 eggs
  • 150 ml plain milk kefir Use plain, unsweetened kefir.
  • 70 ml sunflower oil
  • 1 tsp baking powder

Egg topping and butter

  • 1 egg
  • 50 ml plain milk kefir Use plain, unsweetened kefir.
  • 1 pinch salt Taste the cheese before mixing it with raw egg. Omit the salt if the cheese is already salty enough.
  • 50 g unsalted butter Reserve a little for greasing the dish; cut the rest into small pieces.

You will need

  • Oven
  • 20 cm round baking dish
  • Mixing bowl and whisk
  • Pastry brush
  • Clean kitchen towel
  • Food thermometer

Instructions

Make the spiral pie

  • Grease the round baking dish with a little of the measured butter.
  • Whisk the 2 filling eggs, 150 ml kefir, sunflower oil and baking powder together until evenly mixed.
  • Unroll the thawed filo and keep the sheets you are not using under a slightly damp kitchen towel so they do not dry out and crack.
  • Make a pastry roll: stack 2 filo sheets, brush the top lightly with the filling egg mixture, scatter over some crumbled cheese and roll loosely from a long edge.
  • Arrange the first roll in a coil at the centre of the dish. Fill and roll the remaining pastry the same way, adding each roll to the outside of the spiral in a single layer. Leave gaps between the rolls and save any leftover egg mixture for the topping.
  • Whisk the topping egg, 50 ml kefir and optional pinch of salt with any leftover filling egg mixture.
  • Pour the topping evenly over the pie, letting it run into the gaps between the rolls.
  • Dot the remaining butter pieces evenly over the top.
  • Let the pie soak for 10 minutes while you preheat the oven to 180°C (350°F).
  • Bake for 30–40 minutes, until golden on top with a set filling; check that the centre reaches at least 71°C (160°F) with a food thermometer.
  • Let the pie cool slightly, then cut into wedges.

Storage and safety

Put leftovers in shallow containers and refrigerate within 2 hours, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 2–3 days. Reheat in the oven until the centre reaches 74°C (165°F).