New recipe today! An easy and quick cornmeal and kefir cheese bake. It’ s a “lazy” cheese pie, as we call these kind of bakes in Greece; one of those you mix everything in a bowl and then bake it. It is an ideal office or school snack, so if you belong to those who are slowly returning to everyday life, it is a must.
It is also ideal for those who grow a kefir culture at home and often have more than they can consume, as it often happens to me. That’s how this recipe came out, not from me but from my friend Aggeliki. I made some changes and I present it to you today, so that you can try it too.
The cheeses I used are feta, xinomyzithra (which I love very much) and kefalotyri. In such recipes, of course, you can “play” with the cheeses and use the ones you like, or those you have on hand. For me, however, feta is essential.
Xinomyzithra is a soft, very white, creamy, moist, with a sour taste cheese made from ewes’ and/or goats’ milk, mostly in Crete. You can use feta as a substitute, or, ricotta with some lemon juice to recreate the sour taste.
Kefalotyri is a hard, salty white cheese made from sheep milk or goat’s milk, and is especially suited for grating. We use it often in pasta dishes, pies, or even fried as a meze.
An easy and no-fuzz recipe, that will make a great school, or, office snack, or a light meal. In a large bowl, mix milk kefir with the eggs. Add all the remaining ingredients and mix well. Pour the mixture into an oiled square pan 24x24cm. and spread it evenly. Bake in a preheated oven, at 180o C, for about 40 minutes, until it turns golden on the edges. Amount per 134gr.
*Use feta cheese as a substitute to xinomyzithra, if the latter is anavailable.Cornmeal & Kefir Cheese Bake
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