Cherry and Ricotta Pie Greek Style
Baking and Desserts • Greek
Description
This pie has very little crust — it’s mostly ricotta and berries. If desired, the cheese can be substituted with mild cottage cheese. In fact, this pie can be made year-round using frozen cherries. In this case, they should be thawed, cooked with sugar, and your favorite spices — a common American café might use cloves, cinnamon sticks, and anise. However, after cooking, the berries must be squeezed out.
Ingredients
- Cherry 20 oz
- Ricotta cheese 15 oz
- Wheat Flour 0 oz
- Chicken Egg 3 pieces
- Sugar 0 oz
- Phyllo Dough 6 pieces
- Butter 0 oz
Step-by-Step Guide
Step 1
Thaw the phyllo dough.
Step 2
Wash the cherries and remove the pits.
Step 3
Mix the ricotta, eggs, sugar, and flour. With this amount of sugar, the pie turns out to be mildly sweet, even with a pronounced tanginess. Therefore, if desired, you can add sugar to taste.
Step 4
Grease a round pie dish with butter. If using unsalted butter, melt it and let it cool to room temperature.
Step 5
Brush the sheets of phyllo dough with oil and layer them in the baking dish, allowing the edges to hang over the sides.
Step 6
Trim the edges of the dough in a circle, leaving about 5 cm to hang over the rim of the pie dish. You can place the dough scraps on the bottom of the pie.
Step 7
Spread the ricotta filling, then top with cherries, gently pressing the berries down with your fingers.
Step 8
Fold the hanging edges of the dough inward and brush with butter.
Step 9
Bake in the oven at 355°F on the convection setting until golden brown.
Step 10
Cool and cut into portion-sized pieces.
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