Perfect Layered Salty Pie


For the base:

  • 3 eggs
  • 18 tablespoons allowed flour
  • 200 ml mineral water
  • 300 ml plain water
  • 2 – 3 pinch of sea salt
  • 3 tablespoons olive oil

For the stuffing:

  • 150 g kaymak or clotted cream
  • 200 g cottage cheese (optional)
  • 150 g pancetta (optional)


Mix all ingredients for the base to get a compact mixture. Take the cake mold, though any round baking dish, but in the cake mold, the pie will be proper round. Grease it well on the bottom and sides. You can use pork fat or oil. Pour the one part of the mixture to cover the bottom of the mold and place it in a preheated oven on the upper grid near the heater. When it is baked, and it’ll be quick, put the kaymak or clotted cream over it, then pour another part of mixture and place again in the oven close to the upper heater. When that part of the mixture is baked, place the next layer of the stuffing, and so on until you reach the desired height or quantity. In my case: a layer of kaymak, then a layer of cheese with pancetta, then kaymak again, and so on. On the last layer, I put some pancetta to make cake colorful.

Due to mix of eggs and dairy products, this pie is considered a complicated dish and can be consumed once in 20 to 30 days.

Perfect Layered Salty Pie

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