Cheese pie with Bacon

3 days ago
3 min read

## Savory Delight: Cheese Pie with Bacon

Cheese pie with Bacon

If you enjoy burek or savory pies, this recipe is perfect for you. It features a delightful, juicy, and crispy cheese and bacon pie, with the option to substitute with dry pork neck. This pie is ideal for breakfast or dinner and pairs well with yogurt, kefir, or sour milk. The preparation is quick and straightforward. Simply follow the recipe.

Cheese-pie-with-Bacon-Gibanaca — **Cheese pie with Bacon - Gibanaca**

Ingredients: simple, total time: 55 min. 8 servings

500 g thins crust
400 g Greek feta cheese/ mashed
1 tsp salt/ or to taste
4 eggs
200 ml yogurt
5 g baking powder
250 g meaty bacon/ or pork dry neck cut into cubes and fried
50 ml oil
150 ml mineral water/ or kefir

For Topping:

1 egg
pinch of salt
80 ml milk
little oil for spread force each crust

Preparation:

First, prepare the pie filling.
Cut the bacon into cubes and fry in a little oil until it becomes crispy.
Remove the bacon with a slotted spoon onto a plate lined with a kitchen towel to absorb excess fat. Set aside.
In a deep bowl, beat the eggs with salt, then add the mashed Greek cheese, and mix well. Add yogurt, oil and sour water and baking powder mix everything well again. Set aside.
Coat a 23 x 38 cm dish with oil with the help of a brush. Remove two crust from the pack and set aside.
Place in the middle of both crusts so they overlap a little, and both edges fall outside.
Spread with litlle oil, than with 2-3 spoons of filling evenly. Place the second crust over and repeat the process. Place third crust over and pour 4-5 spoons of filling and sprinkle with bacon. Repeat the process until you have used up all the material.
Place one of the crusts that you separated, cut on equal cubes and cover with the rest of the filling. Place the back crust on top of that and spread it with a little oil evenly with a brush.
Fold with the crust that are outside the pan and tuck each side in with the help of a knife.
Beat the one egg with, pinch of salt and 80 ml milk and coat the pie.
Swirl the dish a little on all sides to get the filling evenly into each crust.
Turn on the oven at 180°C. Wait for it to heat up well.
Bake for about 30-35 minutes, until golden brown.
Sprinkle finished pie with a little sour water if you want to soften the pie.
Cool the finished pie, covered with a clean cloth for about 15-20 minutes.
Serve with yogurt, kefir or sour milk.

Buon appetito!

NOTE:

In this pie, I used dry pork neck ham, if you want it to be even richer, you can also add stewed fresh spinach or other greens.
Instead of Greek feta, you can use crumbled salty cow's cheese.
Instead of sour water, you can add more yogurt or kefir.
Keep the pie covered at room temperature. If it's summer time, you can keep it in the fridge. On winter days, I keep the pie covered on the terrace.