Pie with oven crusts

The symbol of Bulgarian cuisine – pie.

From an etymological point of view, it is believed that the origin of the word is associated with the development of the Proto-Slavic form “mushroom”, which probably derives from the verbs “bend” (bend, bend) and “bend” (fold, shrink). However, as you may have guessed, there are numerous dialect names of the dish in the Bulgarian lands. Among those believed to be of Slavic origin are a mill, a bilnik, a smelter, a wedge and others. The names such as baklava and burek are of Turkish origin, and the names plake (n) da, langida and mastopita – in Greek.

Few of us, for example, know that before the advent of Easter cake as a traditional Easter food, sweet pie and nettle pie were prepared. On St. Peter’s Day, the hostess was obliged to prepare a pie with fresh cheese.

There are different options for making a pie – whether it will be pulled, rolled, twisted or imposed, the fact is that this is one of the most delicious pastries.

I will present you a twisted pie with ready oven crusts. Here I emphasize the type of crust – they are thicker than those traditionally offered in food chains, so when rolling with stuffing, one crust is used, and not as we are used to rolling with a double sheet.

The difference between the crusts of the oven and the others is that the former are very close to a pulled pie and have a denser texture.

Necessary products:

diameter of the tray – 30 cm.

1 packet of pie crusts
7 eggs
250 g of cheese
2 tbsp. yoghurt
oil

Method of preparation:

The first thing I do is grease the pan, but you can use baking paper as in my case.