How to make an easy filo pie recipe from scratch

You don’t have to make a recipe from the book to enjoy an easy, delicious filo cake.

We love this simple recipe for a quick and easy recipe that’s perfect for any occasion.

Make the pie with a combination of the ingredients you already have on hand.

For this simple and easy pie, we used whole milk and half skimmed milk.

If you prefer, you can substitute a whole-wheat ricotta cheese for the ricotta.

And if you prefer to make it without ricotta, you could use plain yogurt instead of ricotta and omit the ricotti.

And finally, you might also consider using more flour than you normally would for a thinner and lighter pie.

To prepare this pie, the basic ingredients are: 2 cups of whole milk, divided into 2 equal portions 1/2 cup (120 grams) unsalted butter, divided 1 tablespoon (40 grams) all-purpose flour, divided 2 large eggs, at room temperature 1 teaspoon (2 grams) salt 2 tablespoons (50 grams) vegetable oil 2 teaspoons (10 grams) vanilla extract 3/4 cup (200 grams) whole milk 2 cups (1 1/4 cups) ricotta Cheese, to taste, for filling 2 cups unsalted flour 1 cup (160 grams) salted butter, at low heat 1/3 cup (30 grams) sugar 1 teaspoon baking soda 1/8 teaspoon salt, for dusting 1 tablespoon freshly grated Parmesan cheese, to garnish Instructions Preheat the oven to 375 degrees F. Butter an 8-inch pie plate.

Melt the butter in a large saucepan over medium-low heat.

Add the flour and whisk until the flour resembles coarse meal.

Then, add the salt and butter and whisk.

Cook for a few minutes, until the butter is very soft and the mixture comes together in a ball.

Add a tablespoon of sugar to the batter and continue to whisk until it’s very soft.

Add more sugar if the batter becomes too thick.

The mixture should be very thin and very runny.

Pour the batter into the prepared pie plate and bake for 15 minutes.

Remove the pie from the oven and let it cool completely.

The pastry should be nice and fluffy.

The filling should be slightly bubbly, but not soggy.

(A thick, firm pie crust would help a lot in this recipe.)

Let it cool for a couple of minutes and then fill it with the remaining 2 cups flour.

Sprinkle the topping with the melted butter and sprinkle with salt and pepper.

Bake until the top is golden brown, about 15 minutes, then remove the pie and cool for another 5 minutes.

To make the filling, the following steps are the same as for the pie crust: Combine the remaining flour and milk in a small saucepan.

Bring to a boil over medium heat and whisk for about 1 minute.

Add half the sugar and whisk again for a minute.

Stir in the egg and cook, stirring, for about 5 minutes, or until the mixture is just set.

Return the mixture to the saucepan and cook for about another 5 to 10 minutes.

Add about 1 tablespoon of the remaining sugar and continue stirring for another minute or so.

Stir the mixture in and continue cooking for another 15 minutes or so, until it thickens.

Remove from the heat and let cool slightly.

Place the filling in a pie plate or other shallow dish.

Add some of the ricola to the mixture, then sprinkle with more salt and/or pepper.

Place on a baking sheet lined with parchment paper and bake until golden brown and bubbly around the edges, about 35 to 40 minutes, turning halfway through.

Serve immediately, covered with foil.

Nutrition Facts Easy Filo Pie Recipe | Easy Filos Recipe Amount Per Serving Calories 198 Calories from Fat 72 % Daily Value* Total Fat 10g 13% Saturated Fat 1g 5% Cholesterol 14mg 5% Sodium 28mg 1% Potassium 535mg 13% Total Carbohydrates 15g 5 % Sugars 8g Protein 15g 30% Vitamin A 11.5% Vitamin C 4.9% Calcium 5.4% Iron 6.6% * Percent Daily Values are based on a 2000 calorie diet.

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