Cheese and Dock Pie

"Spring is the perfect time to make phyllo pastry with dock because it is in then that the dock has the softest texture and is loaded with vitamins "
Preparation20 min.
Cooking35 min.
Тotal55 min.
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  • phyllo pastry - 1 pack
  • eggs - 5.
  • cheese - 10.5 oz (300 g)
  • dock - 6 links
  • yogurt - 1 2/3 cups (400 g)
  • milk - 1 cup
  • soda - 1 tsp
  • cooking oil
  • eggs - 1 for topping
  • milk - 1/2 cup for topping


All products without the dock are mixed, like for a normal pie. Clear the dock of it’s midrib and place it to undercut for a minute. Begin to stack the pie in a greased pan, alternating crust, filling and top with a thick layer of leaves from the dock.

In the third, sprinkle the sheets with oil. The pie is cut into pieces and you must then pour in milk and beaten eggs. Roast in a low oven, at about 320°F (160 °C).

This inflates it to the maximum. The finished pie is covered with a towel and turn it on small bowls upside down, until cool.


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