Meatless Monday: Greek Cheese Pie

In International Food by Amanda Mouttaki3 Comments

0 Flares 0 Flares ×

When I was 16 I got my first passport and I  loved it!  I think I loved the passport more than the actual trip I was going to take!  It was exciting just to think of the places that little blue book could (and would) take me. My amazing parents let me go with a high school group to Greece for 2 weeks in the summer.  Boarding that first international flight, clenching my blue passport was such a rush.  I loved everything about that first trip and knew that it would never be my last.  


That trip was also my first real foray into international cuisine and as you maybe guessed I fell in love with that too.  I can still remember a fantastic meal of a delicious, fresh Greek salad, lamb and orzo pasta with a red sauce, followed by a huge bowl of watermelon.  It was 10 years ago but I can taste it today!  

Another dish was a cheese pie full of creamy, salty, whole milk feta cheese and crunch filo outside.  Heaven, pure heaven for this Wisconsin girl.  A few weeks ago I was remembering that tasty meal and stumbled on a recipe in Arabesque by Claudia Roden.



Ingredients
7 oz feta
8 oz cottage cheese
2 free range or organic eggs
1 tsp white pepper
handful of chopped Italian parsley
1/2 stick melted butter and 1/2 cup vegetable oil mixed together
1 package thawed filo sheets
1 egg yolk

Directions

Preheat oven to 350F. 

If the feta cheese that you are using is in a brick mash it first.  Combine the feta, cottage cheese, and eggs.  Next add the pepper and chopped parsley.  

Using a round pie pan, brush the bottom with butter.  Add 1 sheet of filo at a time, brushing each layer with the butter/oil mixture.  When placing layers, set each one slight angled from the next, so that when you are finished the entire pan will be covered with the filo.  After the 6th sheet, stop and place the filling inside, spreading evenly.  Cover with 5-6 more sheets of filo, again brushing each layer with the butter/oil.  

When placing the top sheets gently tuck them around the edges of the filling.  When complete use a sharp knife and cut off any excess overhang.  Then using a pastry brush, brush the filo sheets down on the top of the pie.  

Bake in the preheated oven for 30-45 minutes until the top is brown and crisp.  Allow to cool for 5 minutes and then use a sharp knife to cut.  

This is a great appetizer, or it can be served as a main dish with a Greek or mixed salad.  It also could be a great savory dessert, served with a mixed fruit salad or apples dusted with cinnamon. 

Related Posts

  • 65
      Eeeek!  The week got away from me and I didn't get a chance to try Dorie's recipe for b'stila.  So I guess that means I will just have to share my own!  I was really looking forward to this week since it is a Moroccan recipe. I'm guessing it would up in the cookbook…
    Tags: sheets, mixture, butter, cinnamon, top, layer, sheet, cover, recipe, evenly
  • 63
    One of the things I have loved the most about moving to Morocco is that nearly 100% of what I cook and eat is local, fresh food. We tried very hard to eat this way in the US but as many people will say, cost really does add up.  Here fresh food is cheap -…
    Tags: sauce, dish, main, lamb
  • 62
    Last week I saw a post on Barbs' blog Creative Culinary about a food blogger event to help raise money for the victims of Superstorm Sandy. I love the idea of sharing a recipe that brings comfort. I love even more the idea of doing something, even if it's small to bring a little more awareness…
    Tags: red, love, cuisine, dish, sauce, recipe, summer, appetizers, pasta, main
  • 61
    INGREDIENTS:1 leg of lamb3/4 cup ghee or melted butter3 tablespooms kosher salt2 teaspoons rosemary1 teaspoon black pepper1 teaspoon cuminPREPARATION:Preheat oven to 325 degrees.Trim of excess fat from lamb cut and discard. Sprinkly kosher salt over meat. Place in roasting pan.Combine remaining ingredients to make a baste. Lightly baste the leg of lamb.Cover with aluminum foil,…
    Tags: lamb, oven, ingredients, cover, allow, brown, pepper, cup, melted, butter
  • 60
    Whenever I tell someone MarocBaba is Moroccan, the conversation almost always ends up on couscous.  Even for people who have little knowledge about the country itself they know couscous.  It's one of my favorite dishes too but not so for MarocBaba.  He never really liked it growing up and since he has been diagnosed with…
    Tags: dish, main, lamb
0 Flares Twitter 0 Facebook 0 Pin It Share 0 Google+ 0 StumbleUpon 0 0 Flares ×
Amanda MouttakiMeatless Monday: Greek Cheese Pie

Comments

  1. Pingback: Ramadan Blowout - $100 Giveaway from Minted | marocmama.com

  2. Amanda in Rabat

    Looks amazing- just got word Arabesque will be waiting for me in the States when I return. Can't wait to crack it open, especially with a recipe like this inside!

Leave a Comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.