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Klin
Klin (клин): Rhodope pie of thin pastry layered with rice, white cheese, eggs and milk
BulgarianKlin is the festive pie of the Rhodopes, baked for Gergyovden in May, for weddings and for the end of the haymaking, in large round tins that come out to be shared across the village. Thin pastry sheets are layered with a loose, custardy mix of cooked rice, crumbled white cheese, eggs, milk and butter, so it bakes tender and soft inside with a crisp, golden lid. The rice makes it heartier than banitsa and gives every slice a gentle, creamy chew. It is eaten warm or cold with yogurt or ayran. Sirene is often made with animal rennet, so use a vegetarian white cheese. Where most people go wrong is cooking the rice fully; it must stay slightly firm, because it carries on soaking up milk in the oven. Chef's tip: pour any leftover egg and milk over the top just before baking, and the surface puffs into a glossy, golden crust.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the filling
- 5 ½ oz short-grain white ricerinsed
- 1 ¼ cups water
- 10 ½ oz vegetarian Bulgarian white cheese (sirene)crumbled
- 4 eggs
- 1 ¼ cups milk
- 5 ½ oz plain yogurt
- ½ tsp salt
For the pastry
- 14 oz filo pastrythawed
- 3 ½ oz buttermelted
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Method
0/7 doneStep 1: Put 5 ½ oz short-grain white rice, 1 ¼ cups water and ½ tsp salt in a pan, bring to the boil, then simmer gently for 8–10 minutes, until the water has been absorbed but the grains still have a firm centre. Cool for 10 minutes.
20 minStep 2: Heat the oven to 350°F (325°F fan) and brush a 28 cm round or 25 × 30 cm tin with butter.
3 minStep 3: Beat 4 eggs, 1 ¼ cups milk and 5 ½ oz plain yogurt together. Mix the rice and 10 ½ oz vegetarian Bulgarian white cheese (sirene) with two-thirds of the egg mixture, keeping the rest for the top.
4 minStep 4: Lay two sheets of 14 oz filo pastry in the tin, letting the edges hang over, and brush with 2 ⅛ oz butter. Spread over a quarter of the filling.
5 minStep 5: Repeat the layers three more times, then cover with the remaining filo, brushing every sheet with butter, and fold the overhanging edges in.
12 minStep 6: Cut the pie into 8 portions with a sharp knife, pour over the remaining egg mixture and drizzle with the last of the 1 ⅜ oz butter.
3 minStep 7: Bake for 45–50 minutes, until puffed, deep golden and the filling is set when you press the middle. Cool for 15 minutes before cutting through.
50 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 18 g
- Carbs
- 48 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does klin take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of short-grain white rice?
- Any long-grain rice, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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