Wrinkled Pie With Nettle

Wrinkled Pie With Nettle


  • 500 g buckwheat phyllo dough
  • 550 g young cheese
  • 3 eggs
  • 2 egg whites
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 3 tablespoons pepita (pumpkin seeds)
  • 3 handfuls nettle
  • 1,5 – 2 dl mineral water
  • 3 tablespoons olive oil
  • 2 teaspoons pork fat and little water


First melt little pork fat in water and turn on the oven. Be careful with nettle – use gloves. First wash it, then blanch few minutes in boiling water. Drain it, chop and leave on the side. Whisk in a bowl eggs and egg whites, then add salt and garlic powder and stir well. Then add cheese and nettle, pepita, mineral water and oil. Stir all well. Grease round baking dish with pork fat and cover with the thickest phyllo sheet. Then tear the rest of phyllo sheets and dip into prepared mixture and arrange crumpled bundles into the dish. Repeat the procedure until you have mixture to dip sheets in it. When fill the baking dish, fold the ends of the lower sheet inwards. Take one more sheet and put it over that folded and tuck the edges under the bottom one. Grease with melted pork fat and sprinkle with water. Put in preheated oven and bake about half an hour on 210 degrees. When get nice golden color, turn it upside down on the cutting board, wait to cool a bit and cut into desired pieces.

Wrinkled Pie With Nettle

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