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Crumple Pie |

Scrumpy wumpy let's get crumply! This pie is enjoyed in Serbia and makes a great lunchtime or dinnertime meal.Recipe from Where is my spoon

Prep time: 15 mins

Cooking time: 45

Makes: 4-6 servings


325g filo pastry

125g feta

100g sour cream

100g cottage cheese

250ml milk

2 eggs

1 1/2 tbsp olive oil

1. Life doesn't get feta than this

Crank up the heat in the kitchen by preheating your oven to 190°C

Mash the feta, then add 100g sour cream, 100g cottage cheese, 250ml milk, 2 eggs and some salt and pepper to taste into a large bowl deep enough to dip your crumples without making a cheese tidal wave

Mix together until lovely and smooth (there is no pictorial evidence of this step, you'll just have to trust us).

2. π

Grease your baking tray (the one in the photo is 22x22cm but work with what you've got) with some oil, lay 2 sheets of filo pastry in the bottom - one north south, one east west

Next it's time to crumple. Ready your production line, you will need to crumple a piece of filo pastry, dip it into the cheese mixture and scrunch into a round shape in your hand - then place it in the tray

Continue to fill your pie, until you have 2 sheets of filo left, or you can't stuff any more bundles into the pie dish. Now, pour the remaining cheese mixture liquid over your scrumptious crumples.

Fold your overhanging Lady Cassandra's over the filling, top with the other two filo sheets you've kept to the side and then brush with the 1 1/2 tbsp olive oil

Bake for roughly 45 minutes, or until a delicious golden brown and set in the middle. Set in the middle of the table warm or cold, you alone know what your heart desires.

Dink and sink!

Food for Thought

Lizzy says: "I have war flashbacks looking back at this recipe. I did not full the instructions were well, and made the full recipe in a load tin, half the size of the pan recommended in the recipe. Because of this my pie was raw in the middle and it took a long time to cook and lots of ingredients... so I ate it. Maybe I would try this again and make this in the right pan, but probably I will just buy a feta borek to fill that feta, filo craving 1/10"

Kate says: "I loved this recipe. We made this on the cusp of spring/summer and I feel like it's a really great dish for a light summer lunch. It was also surprisingly easy and very tasty with the combination of squishy cheesy filling and crispy filo-y outside. I had this for dinner and lunch for about 3 days and would definitely make it again 9/10 "

4/10 Gasps


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