Pie with cheese and pumpkin / zucchini
What a wonderful way to take advantage of pumpkin season! But if it weren't for Superkemija and its recipe for making homemade crusts, this beauty wouldn't exist either :)
Preparation steps
- Prepare the crusts according to Superkemija's strudel recipe
- Peel a squash, grate it and cut it in half. Remove the seeds from the middle and grate them, then add salt and leave for about 15 minutes.
- Beat three eggs with a whisk, add cream or mileram and mix well again, mix the cheese into this mixture and then the grated zucchini from which you squeezed the excess water (you don't have to drop their soul)
- Mix the pumpkin and cheese well and then add salt to taste (try the mixture until it is salty enough)
- Put the filling on the stretched crusts (I apply two strips of filling along the length of the crust and then roll it with a tablecloth into a long roll, but you can also ‘spray’ the mixture all over the crust, if desired, spray the crust with oil before filling).
- Transfer the stuffed crusts to a well-greased pan (I always lubricate the pans with homemade fat), stack them either in a ‘snail’ shape or stack them lengthwise next to each other like I do today. Before baking, sprinkle the crust with a little more oil.
- Bake for 30-40 minutes at 200 C (10 minutes before the end of baking I watered them with approximately 2 dl of salted hot water)
- After taking them out of the oven, I covered them with a wet cloth for 5 minutes to soften the crusts
- Served!
