Sun Dried Tomato and Feta Cheese Pie with Puff Pastry

What do you get if you combine Italian Cuisine flavors with Greek Cuisine? Well, a very delicious recipe if you ask me!

That was actually what happened today when I made a pie out of a pre-made (bought) puff pastry I had in my freezer. I usually do all of the doughs myself, but my mom had bought this puff pastry to me one day and today I wanted to create something delicious and satisfying with it. The result? A delicious vegetarian and basil and oregano infused sun dried tomato and feta cheese pie. The pie’s filling is truly so creamy and has lots of flavor. I love the combination of tomato, basil, oregano and then… feta cheese too. Oh, you can only imagine how delicious this is right? And when using a pre-made (bought) puff pastry this recipe actually don’t take that much time and is simple to make. Very festive too, so if you want something to make for a date night, family gathering of festive occasion one day, try this out!

If you want to make your own, homemade puff pastry, check out this recipe.

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THIS RECIPE IS:

• Vegetarian

• Nut Free

• Simple to make

• Filled with typical Greek and Italian flavors

• Can be eaten both warm and cold

• Suits for both festive occasions or more casuals, to-go, in a lunchbox

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Sun Dried Tomato and Feta Cheese Pie

INGREDIENTS:

1 batch of puff pastry, bought or homemade

200 g light, lactose free or ordinary cottage cheese

150 g of feta cheese

approx 15 pieces sun-dried tomatoes

1 tbsp olive oil

1 tbsp dried oregano

1.5 tbsp dried fresh basil

Salt and black pepper

1+1 egg

A little bit of extra butter or olive oil

1 big tomato

Fresh basil for garnishing if you want

HOW TO MAKE:

• Heat oven to 225 degrees C.

• Use a cut baking sheet or spread out a thin layer of melted butter or olive oil in a round pan (preferably a pie pan but I didn’t have one and used a thicker one). Then spread out the puff pastry thinly - and evenly - into the pan, letting it overhang on the sides.

• Mash feta and combine with cottage cheese. Cut your sun dried tomatoes into smaller pieces and add that to the mixture with olive oil, oregano, basil, salt and pepper.

• Whip 1 egg in a separate bowl and add that to the mixture too and combine everything together. Pour the mixture into the pan/over the puff pastry.

• Slice a tomato and place the slices all over the filling, ending with some finely chopped fresh basil on top.

• Cut off the overhanging dough and keep them for possible decoration, and fold in the sides thereafter onto the pie filling. Then, it almost looks like a galette.

• If you want to, also use possible remaining dough and decorate the pie for instance cutting the puff pastry into strips and placing them on top of the pie.

• Whip another egg and brush on some of the egg mixture onto the pie crust. This gives the pie a nice, golden brown color.

• Place the pie in the oven for approx 20’ until golden brown.

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