Greek Cherry and Ricotta Pie
6 servings
40 minutes
There is almost no dough in this pie - mostly ricotta and berries. If desired, the cheese can be replaced with non-acidic cottage cheese. In general, this pie can be baked all year round, using frozen cherries. In this case, they need to be defrosted , boiled with sugar and your favorite spices - in the Greek cafe "My Big Greek Pie", where this recipe comes from, they use cloves, cinnamon sticks and anise. However, after boiling, the berries must be squeezed out.
1
Thaw the phyllo dough.
2
Wash the cherries and remove the pits.
- Cherry: 500 g
3
Mix ricotta, eggs, sugar, and flour. With this amount of sugar, the pie turns out mildly sweet, even with a pronounced sourness. Therefore, you can add sugar to taste if desired.
- Ricotta cheese: 480 g
- Chicken egg: 3 pieces
- Sugar: 40 g
- Wheat flour: 70 g
4
Grease the round pie dish with butter. If it's butter, melt it and let it cool to room temperature.
- Butter: 50 g
5
Grease the phyllo dough sheets with butter and layer them in the pan, allowing the edges to hang over the sides.
- Filo dough: 6 pieces
- Butter: 50 g
6
Trim the edges of the dough in a circle, leaving about 5 cm hanging all around the perimeter of the mold. The dough scraps can be placed at the bottom of the pie.
7
Spread the ricotta filling, then place the cherries on top, gently pressing the berries with your fingers.
- Ricotta cheese: 480 g
- Cherry: 500 g
8
Fold the hanging edges of the dough inward and grease with oil.
- Butter: 50 g
9
Bake in the oven at 180 degrees in ventilation mode until golden brown.
10
Cool down and cut into portioned pieces.