Description
Working with phyllo dough is a pleasure. Offer to cook with me a tasty and crumbly pie of Filo pastry with fresh cabbage and egg and cheese.
Ingredients
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Phyllo dough
9 piece
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Cabbage
0.25 plug
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Chicken egg
2 piece
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Butter
250 g
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Salt
-
Cheese
100 g
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Water
0.5 cup
Cooking
The ingredients for the pie of Filo pastry.
Shred cabbage thin strips.
Eggs boil, chop into fine crumbs.
In a pan, add plenty of water, about 1/2 Cup, put the cabbage.
The cabbage simmer on low heat until soft and evaporation of water.
Then add 70 g. butter, add salt to taste. Cabbage with butter well heated over a low flame, bring to readiness, no more ingredients to add. The filling should have a pronounced taste of cabbage, butter and cheese!
For high pies made with Filo pastry, it is better to use a split form. The bottom of a split form vystelit parchment.
Add to the cabbage in the egg.
The phyllo dough to defrost. The sheet of dough to grease with melted butter.
To transfer a sheet of phyllo dough in the form. The edges of the dough should be hanging through the edge split form.
Put the stuffing.
Grate cheese on a grater, sprinkle the egg-cabbage stuffing and cheese.
The edges of the dough tuck in the middle. A few sheets of dough (3-4 pieces) sprinkle with melted butter, spread the folds to give volume to the cake. Pie send in the oven for baking. Bake for 40-50 min. with t180-190S. In this case, each should be guided by your oven.
The cake is ready.
Bon appetit!
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