Salty cake with Kefalograviera

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First mixture
100 gr cream cheese
150 ml olive oil
300 gr butter
7 gr chopped spearmint
5 gr salt
10 gr sugar
5 gr black pepper
Second mixture
300 ml fresh milk
500 ml eggs
100 ml wine
Third mixture
450 gr soft flour (sieved)
200 gr corn flour (sieved)
200 gr rye flour (sieved)
35 gr baking powder
350 gr grated Kefalograviera
150 gr chicken breast, boiled and cut into cubes.


Place all the ingredients of the first mixture into a mixer and mix well.

Add the second mixture to the first mixture, and mix until you obtain a uniform mixture.

Take the mixture off the mixer and add the third mixture, stirring softly with a ladle, so as to keep the air inside the mixture.

Oil a long baking tray and fill it with the mixture up to 3/4 of its height. The surface should be flat.

Place the baking tray in a pre-heated oven at 170 oC for 35-40 minutes.

Take the tray out of the oven and let it rest for 5-10 minutes, turning occasionally the tray around so that the pie does not get humid.

Note: all ingredients should be at room temperature in order to obtain a uniform mixture.

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