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Pite me rrepë e djathë (turnip and cheese pie): recipe illustration
Everyday meals

Pite me rrepë e djathë (turnip and cheese pie)

A rustic pie of tender turnips bound with cheese and eggs, enclosed in golden filo pastry. Turnip brings a gentle sweetness, and the pie is traditionally served lukewarm in autumn.

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Ingredients

Ingredients

Farce

Appareil

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the turnips and grate them finely. Squeeze them to remove excess water.
  2. Sauté the sliced onion in olive oil for 5 minutes, then add the grated turnips and cook for 8 minutes over medium heat until tender.
  3. Let it cool, then mix in the crumbled cheese. Beat the eggs with the milk and add them to the filling, seasoning well.
  4. Preheat the oven to 180 °C. Layer 6 oiled filo sheets in an oiled baking dish.
  5. Spread the filling, cover with 6 more oiled sheets and tuck in the edges.
  6. Brush the top with oil and bake for 40 to 45 minutes until the surface is golden and the filling is firm.
  7. Let it cool for 10 minutes before cutting.

Variations and tips

Carrot version. Replace half the turnips with grated carrots for a sweeter pie.

Using what you can find. If you can't find turnips, use round turnips or parsnips, reducing the cooking time by 3 minutes.

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Original Ecomely recipe.