Salty milk pie
1 package rustic sheets preferably handmade
1-liter pasteurized cow’s milk
1 tablespoon cheese yeast
4 eggs
1 teaspoon salt-pepper
¾ cups oil
Salty milk pie
Heat a little the milk, should be lukewarm. Pour the cheese yeast into the milk and stir well. Cover with a towel and left for 1-hour milk curdle (if curdle faster you have put too much cheese yeast-if it not so fast the cheese yeast was a bit). Once the milk was curdled, with a knife engrave the cheese to squares (1×1 cm). Beat the eggs, add the oil, salt and pepper and pour them all into the bowl of curdled milk.
Salty milk pie
Grease a baking pan, preferably round and lay the first sheet, it should be pleated. Place the filling onto the pastry lay the second sheet in the same way and then pour over a generous dose filling. Repeat the same procedure until the sheets and filling are finished. Usually packages with handmade sheets contain 6 pieces, so sharing the filling to reach for all sheets. Pour on the last sheet some oil mixed with some water or a whipped egg, with oil becomes crisper.
Tap with a knife in several places to let the hot air go air and able to cook well inside. Bake at 1800C. When browned on top cover it with baking paper and bake more 15 – 20 minutes to cook well and bottom side. Οverall bake time 35-45 minutes.
