Traduzione di questa ricetta nella tua lingua... La pagina si aggiornerà automaticamente.
Krompiruša sa Sirom
Serbian Potato and Cheese Pie
Krompiruša sa sirom is a savory pie originating from Serbia, featuring a delicious filling of grated potatoes and cheese encased in thin, flaky phyllo dough. It's a comforting and hearty dish, perfect as a main course or a substantial side.
🧂 Ingredienti
- 1 package (approx. 500g) Phyllo dough sheets(thawed according to package directions)
- 1 kg Potatoes(waxy variety, peeled and coarsely grated)
- 1 large Yellow onion(finely chopped)
- 200 g Feta cheese(crumbled)
- 200 g Cottage cheese(drained)
- 3 large Eggs
- 100 g Sour cream
- 6 tbsp Sunflower oil(plus more for brushing)
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Istruzioni
- 1
Prepare the filling: In a large bowl, combine the grated potatoes and finely chopped onion. Squeeze out any excess moisture from the potatoes.
💡 Consigli Professionali: Gently squeezing the grated potatoes helps prevent a soggy filling. - 2
Add the crumbled feta cheese, drained cottage cheese, eggs, sour cream, 3 tablespoons of sunflower oil, salt, and black pepper to the potato and onion mixture. Mix well until everything is evenly combined.
💡 Consigli Professionali: Taste the mixture and adjust salt if necessary, considering the saltiness of the feta. - 3
Preheat oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish with sunflower oil.
- 4
Assemble the pie: Lay one sheet of phyllo dough in the prepared baking dish, letting the edges overhang. Brush lightly with oil. Layer another sheet of phyllo on top and brush with oil. Continue layering and brushing with oil until you have used about half of the phyllo sheets.
💡 Consigli Professionali: Work relatively quickly to prevent the phyllo from drying out. Keep the remaining sheets covered with a damp cloth. - 5
Spread half of the potato and cheese filling evenly over the layered phyllo in the baking dish.
💡 Consigli Professionali: Ensure the filling is spread to the edges. - 6
Continue layering the remaining phyllo sheets, brushing each with oil, over the filling. Spread the remaining filling evenly on top.
- 7
Fold the overhanging edges of the bottom phyllo layers over the top to seal the pie. Brush the top generously with the remaining sunflower oil.
💡 Consigli Professionali: This helps create a crispy, golden-brown crust. - 8
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
- 9
Let the krompiruša rest for about 10-15 minutes before slicing and serving. It can be enjoyed warm or at room temperature.
💡 Consigli Professionali: Resting allows the filling to set, making it easier to slice.
💡 Consigli Professionali
- ✓For an even crispier crust, you can sprinkle sesame seeds on top before baking.
- ✓If you prefer a softer pie, you can cover it with foil during the last 10-15 minutes of baking.
- ✓This pie is delicious served with a side of yogurt or a fresh salad.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add finely chopped fresh parsley or dill to the filling for added freshness.
- For a richer flavor, some recipes include a small amount of butter melted into the filling.