Sofia's Romanian Cheese Pie-Cornel's Mom

Bonnie Beck Recipe

By Bonnie Beck sailboat

This is so good it makes me salivate just thinking about.

I got this recipe from somone I use to work with. His mother was so kind enough to write it down for.


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Ingredients

5 Tbsp
melted butter, she used margarine
Find more recipes at goboldwithbutter.com
10 Tbsp
warm oil..i use extra light olive oil..she didn't say what kind of oil
FILLING
1/2 lb
farmers cheese
1/2 lb
bulgarian feta cheese
3
large eggs
TO USE AS WRAPS AND AND 1ST TOPPING
1 box
phylo dough
2ND TOPPING
1 1/2 c
warm milk
3
large eggs
Janet Tharpe

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Directions Step-By-Step

1
Lighty grease a 12" x 9" x 2 1/2" baking pan and lighty sprinkled with flour.

Mix the 2 cheeses and 3 eggs together to make the filling.
2
Use two sheets of phyllo dough, brushing each sheet with butter and oil.
3
Place 2 1/2 heaping Tbsp. of filling on the sheets of phyllo and spread out evenly across in a single line, leaving a 1/2" edge on all sides, and roll the sheet like a cigar. Place in the baking pan. Continue till there is no filling left. Should make about 5 rolls.
4
Cover the rolls with 3-4 sheets of Phyllo dough, brushing butter and oil between each sheet of phyllo dough.
5
1. Bake 350* on second level from the bottom oven for 25 mintues.

2.Then at 300* for 10 minutes on the same level.

3. Lift baking pan to the 3rd level and bake another 25 minutes. more.
6
Take the hot baking pan out of the oven and pour the liquid topping over it all.

Return to oven, place on the 3rd level again, turn up the oven to 350* and bake for 15 min more.
7
Serve hot or warm.

Serving sizes can be reheated in a microwave.

About this Recipe

  • Comments

  • 1-5 of 16
  • user
    sherri gage KitchenCabinet - Aug 18, 2012
    SOOO, want to try this, but I don't know what farmers cheese is, or what it's like, and how is Bulgarian feta different than Greek feta? A long time ago I knew a girl from an Armenian family and she made something like this but she used,, I want to say (but I can't really remember) was maybe cottage cheese and mozzarella cheese! what are your thoughts??
  • user
    Bonnie Beck sailboat - Aug 18, 2012
    Sherri...farmers cheese is drier the cottage cheese. And Bulgarian Feta is tad salter the Greek.

    There are cheese that are hard to find. I go on the internet can look for European markets or speciality shops. I have a very hard time getting Hoop and Quark cheese.
  • user
    Bonnie Beck sailboat - Aug 18, 2012
    I think if I had to sub the Farmer Cheese..I would use a good ricotta.
  • user
    sherri gage KitchenCabinet - Aug 18, 2012
    Gotcha, Thanks, info was very helpful, I'm gonna try this! Should I even ask what HOOP and QUARK cheeses are?? And yes, I want to know!! I love all ethic foods, I've never been out of the U.S. (I don't count Canada since I lived so close growing up) and FOOD is my way of traveling!!!! And I love FLAVOR!!!!
  • user
    Bonnie Beck sailboat - Aug 18, 2012
    Hoop cheese is a dry crumbly cheese. I use it when I make Blintz's or Estonian Cheese cake. Hispanics use it too in many of their dishes. Althought there is wonderful Cheddar Hoop cheese too.

    Quark cheese I use to make a super rich Cheesecake. It has German origins.
    I could make it..but I am old and too tired now.