cheese pie

This recipe has been designed to be made ahead and frozen - a family-friendly batch pie, with cheesy mashed potato atop hidden broccoli, leeks and celery

Crusty cheddar pies

broccoli,

celerysticks, de-stringed and sliced

½kg floury potato,

butter

pot 0% fat Greek yogurt

semi-skimmed milk

plain flour

tsp English mustard

tsp wholegrain mustard

pack mature cheddar, finely grated

peas

Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yogurt.

While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.

Divide the steamed veg and peas between 8 individual pie dishes. Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.

Pack into freezer bags and use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan/ gas 6. Bake for 50-55 mins until bubbling and hot all the way through.

Crunchy shredded phyllo encases stretchy, gooey cheese in this traditional Middle Eastern dessert that's all about contrast. After baking up golden and crisp, the pastry is drenched in a floral rose and orange blossom syrup, which plays off the salty cheese and nutty pistachios, so it never gets too cloying. Don't worry if you can't find the traditional nabulsi or akkawi cheeses; stretchy mozzarella or cheese curds are a great substitute.

Kanafeh (Middle Eastern Cheese and Phyllo Dessert) Recipe

(5 ounces; 140 grams) clotted cream, crème fraîche, or cream cheese

(454 grams) shredded phyllo, thawed

(12 ounces; 340 grams) ghee, melted

(11.5 ounces; 320 grams) sugar

rose water

orange blossom water

(3 ounces; 84 grams) chopped, toasted pistachios

Getting Started: Set the oven rack to the lower-middle position and preheat to 400°F (204°C). 

To Make The Kanafeh: In a medium bowl, combine the cheese and clotted cream and set aside. With a serrated knife, slice the shredded phyllo crosswise into 1/4- to 1/2-inch lengths and transfer to a large bowl. Pour the melted ghee over the phyllo and, using your hands, toss and mix the phyllo with the ghee in a gentle rubbing motion to ensure that all the phyllo shreds are evenly coated, about 5 minutes. 

Transfer half the coated phyllo to a 10-inch cast iron skillet, evenly distributing it along the bottom of the pan. Use the bottom of a glass or measuring cup to firmly pack the phyllo, creating an even crust. Top this with the cheese mixture, spreading it evenly over the first phyllo layer and leaving a 1/2-inch border along the rim. Spread the remaining phyllo over the cheese and once again firmly pack it down. Bake in the preheated oven until deeply golden brown, about 40 minutes. 

For The Syrup: Prepare the syrup while the kanafeh bakes. In a medium sauce pot, add the sugar, lemon juice, and 1 cup of water. Simmer until the syrup reaches 234°F (112°C), or when a small amount dropped into ice water forms a soft ball. Remove from heat and set aside to cool slightly. When the kanafeh is ready, finish the syrup by adding the rose and orange blossom waters. 

To Serve: After removing the kanafeh from the oven, immediately drizzle on about 1/3 of the syrup. Invert the pie onto a serving platter and drizzle with the remaining syrup. Sprinkle with chopped nuts and serve right away. 

This creamy, delicious, easy Lemon Blueberry No-Bake Cheesecake (with fresh blueberries!) is seriously amazing. With a crunchy graham cracker crust, a sweet &amp; tart lemony cream cheese filling and homemade blueberry pie filling on top... you will want to lick the plate when you finish a slice.

Lemon Blueberry No-Bake Cheesecake (with fresh blueberries!)

Blueberry Pie Filling (1 batch below)

Graham Cracker Pie Crust

cream cheese

(14 oz) sweetened condensed milk

lemon juice

tablespoon. sugar

vanilla extract

blueberries

1/3 cup sugar

cornstarch

water

Tbsp. salted butter

First, you&#8217;re going to want to make the blueberry pie filling.

Combine 1/2 cup berries with the sugar in a pan.  Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.

In a separate, small bowl, mix together the cornstarch and water.  Then mix it into the hot blueberry mixture.

Continue to cook over medium heat until mixture gets thick and clear.

When ready, immediately pour it into a large mixing bowl.  Allow it to cool slightly, then fold in the remaining blueberries, lemon juice and butter. Chill for at least 1 hour.

For the lemon cheesecake filling, mix together the cream cheese, condensed milk, lemon juice, sugar and vanilla extract until smooth and creamy. It may seem strange, but I love to do this in my Blendtec.

When it&#8217;s finished, pour the cream cheese filling into the pie crust.  Chill for at least 4 hours (I prefer overnight).

Note: I usually prefer homemade graham cracker crusts, but in a pinch, I don&#8217;t hesitate to use store-bought crust which is what I did today.

When ready to serve, pour the blueberry pie filling over the chilled cheesecake filling. I let mine sit for another hour or so in the frig, but you could serve immediately.

Give me blueberries and I am a happy woman.  This one is definitely on my to make list.

Wow another great looking recipe...Cannot wait to try this!!!  Our family loves homemade blueberry sauce.(sometimes I add a bit of cinnamon). I also have made strawberry and triple berry sauce the same way and it comes out great. Thank you Rose

Cheesecake didn't set after 6 hours, was just as liquid as when poured into crust. Blueberry filling was great. I won''t make this again.

https://content.jwplatform.com/videos/FffT0YGj.mp4

This creamy, delicious, easy Lemon Blueberry No-Bake Cheesecake (with fresh blueberries!) is seriously amazing. With a crunchy graham cracker crust, a sweet & tart lemony cream cheese filling and homemade blueberry pie filling on top... you will want to lick the plate when you finish a slice.

Lemon Blueberry No Bake Cheesecake

This sweet pie is made with a handful of basic ingredients you probably already have tucked away in your pantry. 

Cheese Pie Recipe

unsalted butter

graham graham cracker crumbs)

sugar

cinnamon

salt

heavy cream

graham cracker crust, store-bought or homemade

Sliced fresh fruit

Fruit pie filling

Lemon curd

Apple butter

Chocolate or caramel sauce

Cut 16 ounces cream cheese into 1/2-inch cubes and set in a large bowl at room temperature until softened, about 1 hour. Meanwhile, if not using a store-bought crust, make the graham cracker crust.

Instructions

Place 6 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave in 30-second intervals until melted, about 1 minute. 

Break up 12 full-size graham crackers and place in the bowl of a food processor fitted with the blade attachment. Add 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Pulse until the crackers are broken down into fine, even crumbs, 8 to 12 pulses. Drizzle in the butter and pulse to incorporate. (Alternatively, add 1 1/2 cups graham cracker crumbs, the sugar, cinnamon, and salt to the bowl of melted butter and stir to combine.) The mixture should hold together in your hand when squeezed.

Transfer the crumb mixture to a 9-inch pie plate (not deep dish). Press the crumbs evenly over the the bottom and up the sides of pan, using a heavy-bottomed cup as needed to press the mixture into the pan.

Refrigerate the crust for 10 minutes. Meanwhile, prepare the filling.

Make the crust: 

Beat 1 cup cold heavy cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.

Beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Do not overmix. Scrape down the sides of the bowl with a rubber spatula. Add 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt. Gradually beat in 1 cup powdered sugar on low speed until combined, stopping to scrape down the sides of the bowl as needed. Gently fold in the whipped cream. 

Transfer the filling to the pie crust and smooth the top. Cover and refrigerate until firm, at least 4 hours, preferably overnight. Top as desired right before serving.

Make the filling:

There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Ham & blue cheese tart

filo pastry

olive oil

onions

eggs

tub soft cheese

rocket leaves

blue cheese

pine nuts

Heat oven to 180C/fan 160C/gas 4. Brush each filo sheet with a little oil and layer into a 20cm springform or loose-bottomed tin, overlapping each sheet at a different angle.

Mix together the ham, spring onions, eggs, soft cheese and rocket, then pour into the filo case. Sprinkle with blue cheese and pine nuts, then bake for 30 mins until just set. Cool slightly, slice and serve with a salad.

Gibanica – a Serbian recipe for a delicious layered cheese pie or cheese pita made with phyllo or yufka dough and lots of cheese.

Gibanica - Serbian Cheese Pie

g/ 1.6 lb phyllo or yufka dough (See note)

350 g/ 12.3 oz cow milk feta

200 g/ 7 oz/ about ¾ cup sour cream

200 g/ 7 oz/ about ¾ cup cottage cheese

½ liter/ 17 fl.oz/ 2 cups whole milk

olive oil (divided)

Roughly mash the feta cheese with a fork in a large bowl.

Add the lightly beaten eggs, sour cream, cottage cheese, whole milk and add salt to taste. The amount of salt you need depends on how salty the feta cheese is, you should definitely try the mixture and add salt accordingly.

Filling:

Grease the baking dish (approximately 30x22 cm/ 12x9 inches) with 1 tablespoon olive oil.

Open the packet of dough, take out two sheets of dough, while keeping the rest covered at all times. Cover the dough you are not working with with a damp towel to prevent it from drying out. Work quickly.

Place the first two dough sheets in the greased baking dish. The dough sheets should hang over the edges of the baking dish, when you are finished with filling the pie, you will seal it using these overlapping pieces of dough.

Place the bowl with the cheese slurry next to the baking dish. Take one dough sheet out of the packet, crumple it a bit (it doesn&#x27;t matter if it breaks a little) and dip and run it through the cheese mixture.

Press it lightly into your hand to give it a rough round shape and place this crumpled dough into the baking dish.

Make sure to keep two last sheets of dough to close the pie, but otherwise use as many pieces of dough as needed to fill the baking dish.

Pour the remaining cheese mixture over the crumpled dough in the dish.

Fold the overlapping sheets of dough over the pie.

Take the last two sheets of dough and place them over the pie as well.

Mix together the remaining olive oil and 2 tablespoons hot water. Brush the top of the pie with this mixture and leave it to soak on the counter while you preheat the oven, my convection oven needs about 10 minutes to get hot.

Preheat the convection oven to 170 degrees Celsius/ 340 degrees Fahrenheit or a regular oven to 190 degrees Celsius/ 375 degrees Fahrenheit.

Bake the gibanica for about 45 minutes or until golden brown and set.

Serve hot or cold as suggested above.

Assemble the gibanica:

https://embed.mediavine.com/videos/s6wnuiui2werr7ngylys

Delicious, flaky filo pastry filled with three cheeses and baked to perfection is favorite Bosnian dish enjoyed as an appetizer, snack, or a main course.

Bosnian Cheese Pie (Pita Sirnica)

fillo dough (thawed)

oz cottage cheese (small curd)

sour cream (optional)

mozzarella cheese (shredded)

feta cheese

butter (melted)

Whisk the eggs in a large bowl. Mix in sour cream, all the cheeses, and salt.

Preheat oven to 400 degrees Fahrenheit.

On a clean working surface, gently place a sheet of pastry and lightly brush with melted butter. Place another sheet on top and brush with butter. If you’re working with the Greek brand, use 4-5 sheets as they are much thinner.

Spread ¼ of the filling, stopping at about 1 inch from the sides. Gently start folding/rolling the sheets. You could also place the sheets on a clean tablecloth and lift its end to get the sheets rolled. Pat a little water on the open ends so that you can fold them under the roll. Put the roll in a greased pan.

Repeat this three more times. Use the leftover melted butter and brush over pita rolls, especially all the creases.

Bake in preheated oven for 45-50 minutes or until golden brown. The thinner sheets need less baking time, around 35-45 minutes.

Let it cool slightly before cutting. Serve warm or cold. Enjoy!

This Greek recipe for Pleated Phyllo Pie with Feta, sometimes called Crinkle Pie across social media (!), is a very easy way to make a delectable Greek cheese pie, or tyropita. There are dozens of Greek recipes for cheese pies made with feta all over Greece, and many of them are from Epirus in Northwestern Greece, where we filmed the episode for which this pie is inspired. Use Greek feta in this recipe – it is far superior to any other cheese named feta and the only one legally allowed to be called feta! Try pairing it with a delicious Greek white wine produced from the Moscofilero grape in the wine region of Mantineia.

Pleated Phyllo Pie with Feta

220 g commercial

feta cheese crumbled

Tbsp grated kefalotyri cheese

Preheat the oven to 350°F/180°C. Butter a large baking pan. Place a sheet of phyllo on a clean work surface near the baking pan. Sprinkle lightly with feta. Scrunch the phyllo together across the wide side so that it bunches up and resembles a pleated surface. Lift this carefully and place it along the short side of the baking pan. Repeat with the remaining phyllo and cheese, placing each scrunched piece of feta-sprinkled phyllo snugly next to the previous one until the pan’s surface is covered.

Using a whisk, beat the eggs in a medium size bowl, then slowly add the melted butter, whisking fast. Pour the seltzer over the surface of the phyllo, then pour the egg-butter mixture on top, and finally sprinkle with kefalotyri. Bake until golden brown, about 45 to 50 minutes. Remove, cool slightly, and cut into pieces. The pie will look pleated.

When we witnessed this Feta Cheese Pie Baked in Embers, we were transfixed! This ancient way of baking over hot coals using a copper or steel dome as a makeshift portable oven is something that the shepherds of Epirus have been doing for hundreds of years, if not longer. The dome is called a gastro, and it is part of their panoply of kitchen equipment as they travel up and down the mountains from summer to winter abodes, carrying many of their worldly possessions with them. Amazingly, this is still a living tradition in Greece, if no longer on foot, then certainly by a pickup truck. We filmed this pie being made in the Pindus mountains. Knowing, of course, that it would be exceedingly difficult to reproduce this, say, in an urban or suburban setting, I’ve reworked the recipe as best as I could so that anyone, anywhere, can make it. It is one of the dozens, perhaps hundreds, of feta cheese phyllo pies, aka tyropita, made in Epirus and, indeed, all over Greece.

Feta Cheese Pie (Not) Baked in Embers!

all-purpose flour

Tbsp red wine vinegar

extra virgin Greek olive oil

Filling

Greek feta

Preheat the oven to 350F (170C). Combine the flour, vinegar, olive oil, and salt in a large bowl. Knead for a few minutes.

Add water to the flour mixture incrementally. Start kneading until the dough is soft and pliant but not sticky, about 10 to 12 minutes. During the mixing process, add additional water or flour as needed; water if it’s too dry, and flour if the dough is too wet and sticky.

Divide the homemade phyllo into 10 equal balls. Lightly oil a 15-inch round baking pan.

Roll out the first ball to a circle slightly larger than the circumference of the pan so that 2 inches (5 cm) of the dough’s edges hang over the periphery.

One by one, roll out each of the next 8 balls to a circle about the size of the inner periphery of the pan -there shouldn’t be an overhang on the interior layers. Layer them one by one inside the pan, brushing each with olive oil and sprinkling each with a half cup of crumbled feta. Only the bottom and the top layers don’t get sprinkled with cheese.

Roll out the final 10th ball to a circle about 2 inches (5 cm) larger than the circumference so that there’s an overhang. Using scissors or a knife, cut off the excess dough. Then join the top and bottom layers together and roll inwards to form a rim around the inside periphery of the pie. Sprinkle some water on the final layer of the pie.

Score the phyllo into serving-size pieces, brush the top layer with olive oil, and bake for about 1 to 1 ½ hours, or until the phyllo is firm, set, and beautifully browned. If the interior layers aren’t fully baked, place a piece of aluminum foil loosely over the top of the pie to prevent further browning while allowing it to bake until completely done. Remove and let cool for at least a half hour before serving.

Top 9 cheese pie recipes from across the web

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Crusty cheddar pies

Kanafeh (Middle Eastern Cheese and ...

Lemon Blueberry No-Bake Cheesecake ...

Cheese Pie Recipe

Ham & blue cheese tart

Gibanica - Serbian Cheese Pie

Bosnian Cheese Pie (Pita Sirnica)

Pleated Phyllo Pie with Feta

Feta Cheese Pie (Not) Baked in Embe...

Top 9 cheese pie recipes from across the web

The most viewed cheese pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crusty cheddar pies

Kanafeh (Middle Eastern Cheese and ...

Lemon Blueberry No-Bake Cheesecake ...

Cheese Pie Recipe

Ham & blue cheese tart

Gibanica - Serbian Cheese Pie

Bosnian Cheese Pie (Pita Sirnica)

Pleated Phyllo Pie with Feta

Feta Cheese Pie (Not) Baked in Embe...

The most viewed cheese pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine