Bulgarian Pie


  • 1 pack of buckwheat phyllo
  • 4 eggs
  • 2 bunches of chard
  • 350 g cheese and salt per taste
  • 1 small cup of allowed oil
  • 1 cup of sour milk
  • 1 baking powder
  • 8 tablespoons spelt semolina


Make a mixture of eggs, oil, sour milk, baking powder, salt and semolina. Blanch chard, chop and mix with cheese. Add salt if cheese isn’t salt enough. Divide pack of phyllo in half. Grease each sheet of phyllo with prepared mixture of eggs. Use the brush to evenly lubricate the sheet. On the last sheet put the filling of cheese, wrap in a roll. Repeat the procedure with other half of phyllo. Grease prepared rolls with the rest of coating (you can add some water to nicely wash the edges of the bowl) and sprinkle with sesaem. Bake in preheated oven on 200 degrees about 30 minutes.

In restriction phase isn’t allowed to mix two dairy products, so then put only cheese or sour milk. Also combination of eggs and dairy products isn’t t recommended often, so you can consume it once in 15 days.

Bulgarian Pie

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