This Cheesy Parsley Yufka Pie is a quick and easy recipe using ready-rolled yufka (phyllo dough). With a creamy egg and yogurt sauce, a delicious filling of white cheese and parsley, and a crispy golden crust, this dish is perfect for breakfast, brunch, or a light dinner.
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 1 hour
Ingredients:
- 2 ready-rolled yufka sheets (or phyllo dough)
- 2 eggs
- 1 cup (250 g) plain yogurt
- 4 g salt (about 1/2 tsp)
- 1/4 cup (50 ml) vegetable oil
- 1/4 bunch parsley, finely chopped
- 1 cup (150 g) grated white cheese (feta or similar)
Directions:
- Prepare the Yufka:
- Cut each yufka sheet into 5-inch-wide strips.
- Fold the strips as shown in the video to shrink them slightly and create texture.
- Arrange in the Pan:
- Place a glass bowl or cup in the center of a 28 cm (11-inch) round baking pan.
- Arrange the folded yufka strips around the bowl to create a spiral or circular pattern.
- Make the Sauce:
- In a mixing bowl, whisk together eggs, yogurt, salt, and vegetable oil until smooth.
- Stir in the chopped parsley and grated white cheese.
- Assemble the Pie:
- Pour the prepared sauce evenly over the yufka in the pan, ensuring it seeps into the folds.
- Bake:
- Preheat the oven to 190°C (375°F).
- Bake the pie for 40-45 minutes, or until the top is golden brown and crispy.
- Serve:
- Remove the bowl from the center of the pie.
- Optionally, fill the center with hot sauce, yogurt, or another dipping sauce.
- Slice and serve warm.
Serving Suggestions:
- Pair with a side of fresh salad or roasted vegetables.
- Serve as part of a brunch spread with tea or coffee.
- Add a dollop of hot sauce or garlic yogurt for dipping.
- Enjoy alongside olives and tomatoes for a traditional Turkish breakfast.
- Serve with a bowl of soup for a hearty meal.
Cooking Tips:
- Use fresh yufka for the best texture. If using phyllo dough, layer and butter each sheet for similar results.
- Ensure the sauce is evenly distributed for a moist and flavorful pie.
- Substitute parsley with dill or mint for a different flavor.
- For extra richness, add a sprinkle of grated mozzarella or cheddar to the sauce.
Nutritional Benefits:
- Eggs provide high-quality protein and essential vitamins.
- Yogurt adds calcium and probiotics.
- Parsley is a good source of vitamin K and antioxidants.
Dietary Information:
- Contains gluten, dairy, and eggs.
- Vegetarian-friendly.
Nutritional Facts (Per Serving, based on 6 servings):
- Calories: ~250
- Protein: 10g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 1g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to retain crispiness.
- Not recommended for freezing as the texture of yufka may become soggy.
Why You’ll Love This Recipe:
- Quick and easy to prepare with minimal ingredients.
- Crispy on the outside and creamy on the inside.
- Versatile and perfect for any time of the day.
- A great way to use yufka or phyllo dough creatively.
Conclusion:
Cheesy Parsley Yufka Pie is a delightful dish that combines the simplicity of yufka with the richness of a cheesy, herby filling. Perfect for sharing, this recipe is sure to become a family favorite. Try it today and enjoy a taste of Turkish-inspired comfort food!
Frequently Asked Questions (FAQs):
- Can I use phyllo dough instead of yufka?
Yes, phyllo dough works as a substitute. Layer and butter each sheet for best results. - What can I use instead of white cheese?
Feta cheese or ricotta are great substitutes. - Can I make this dish ahead of time?
Yes, assemble the pie and refrigerate it for up to 6 hours before baking. - Can I add other vegetables to the filling?
Yes, finely chopped spinach or grated zucchini are great additions. - How do I prevent the pie from drying out?
Ensure the sauce is evenly poured and avoid overbaking. - What size pan should I use?
A 28 cm (11-inch) round pan works best. Adjust cooking time for smaller or larger pans. - Can I make this recipe gluten-free?
Substitute the yufka with gluten-free flatbread or wraps. - Can I freeze the pie?
It’s not recommended as yufka may become soggy upon reheating. - What herbs can I use instead of parsley?
Dill, mint, or cilantro can be used for a different flavor. - What sauces pair well with this dish?
Garlic yogurt, hot sauce, or a simple tomato-based sauce work wonderfully.