Kefir Pour-Over Cheese Pie
Quick batter pie with grated cheese and herbs. Soft, tender crumb and a golden crust - great hot when the cheese stretches.
Updated : 16 March, 2026
Easy
About 20 min.
Ingredients
300 milliliters
Kefir
200 grams
Wheat flour
1
Eggs
0.5 teaspoon
Baking soda
1 grams
Salt
1 sluoksnis
250 grams
Hard cheese
10 grams
Cilantro
10 grams
Parsley
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be ready that you may need more or less flour than stated in the recipe. Focus not on the amount of flour, but on the desired batter consistency.
Preparation
Step 1
Prepare all ingredients for the batter. The egg and kefir should be at room temperature, so take them out of the fridge in advance (about 1 hour).
Step 2
Whisk the egg. No need to beat for long - just until smooth, so the white mixes with the yolk.
Step 3
Pour in room-temperature kefir, add salt, and whisk again.
Step 4
Add the flour sifted together with baking soda and mix. I sift the flour directly into the batter.
Step 5
You should get a semi-thick, pourable batter, similar to sponge cake batter. If it’s too thick and lumpy, add a little more kefir or milk.
Step 6
Set the batter aside and make the filling. Use any cheese you like - mozzarella, brined cheese, Adyghe-style cheese, etc.
Step 7
Grate the cheese on a coarse grater.
Step 8
Wash the herbs, pat dry, and chop finely. I used a bunch of cilantro and half a bunch of parsley. You can use any herbs you like: dill, parsley, wild garlic leaves, etc.
Step 9
In a bowl, combine grated cheese, chopped herbs, and ground black pepper. Mix well. For extra punch, you can add 1-2 garlic cloves pressed through a garlic press.
Step 10
Pour half of the batter into a baking dish greased with vegetable oil.
Step 11
Spread the cheese filling evenly over it.
Step 12
Carefully pour the remaining batter on top. It should cover all the filling. Bake in a preheated 180°C / 356°F oven for 30-40 minutes, until a golden crust forms. I then left the pie for another 15 minutes in the cooling oven with the door slightly ajar - this helps the crust form faster.
Step 13
Cool the pie slightly, cut into pieces, and serve while it’s hot, before the cheese sets - so it stretches nicely with every bite. It’s also very tasty cold. Enjoy your meal!
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