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.
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
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.