Layered Cheese Pie with Minced Chicken

Ingredients

5 eggs

3 tablespoons mayonnaise

3 tablespoons semolina

400 g cheese

1000 g ground chicken

6 tablespoons butter

2 onions

Salt to taste

Ground black pepper to taste

Dill to taste

You will need an ovenproof 33 x 28 cm baking dish and parchment paper.

Preheat oven to 180°C. Make the cheese dough. Using a whisk, beat all 5 eggs, add 3 tablespoons mayonnaise, 3 tablespoons semolina (you can substitute flour, preferably sifted), and grated cheese.

 Mix everything thoroughly to avoid any lumps from the flour (if you used flour instead of semolina). Divide the mixture in half and spoon it onto the prepared pan lined with parchment paper.

Bake on the middle rack until light golden brown. Remove the baked cheese dough from the oven (it's easier to do this with the parchment paper still on). Let it cool slightly. Repeat the process with the remaining dough...

Cut the baked cheese sheets in half, creating 4 small sheets.

Prepare the filling. Melt the butter in a frying pan, add the finely chopped onion, and fry, stirring, until golden brown. Remove from heat and let the onion cool.

Place the ground chicken in a bowl, add the fried onion, salt and ground black pepper to taste, and finely chopped dill. Mix the filling with your hand and set aside. Preheat the oven again to 160°C.

Now it's time to assemble the cheese pie. Line the pan with foil, leaving a small edge on the sides (as shown in the photo). You'll need this edge to wrap the pie.

Place the previously baked cheesecake layer in the center of the foil. Spread 1/3 of the filling on top. Top with another layer, then spread another 1/3 of the filling.

Repeat the process with the remaining layers and the meat filling. Place the final layer of cheesecake on top. Wrap the pie in foil on all sides. Bake in the oven for 50 minutes.

Let the cheesecake cool slightly after baking. Serve, cutting into small pieces.

Enjoy!