Thursday is pie day – a fact already well-established now on this blog. And I thought it apt that today I would make one inspired by our wonderful Greek honeymoon.
If you liked the Feta and Spinach Filo Pie then this will be a winner for you. It’s a traditional Greek pie made, as the title would suggest, from feta and dill. It is full of such beautiful savoury flavours you won’t be able to help but fall in love with it. The issue then, of course, is that – as evidenced by the list of ingredients – it’s not really one you can get away with eating every day!
This would work perfectly as part of a mezze with Greek Salad, or served cold with a picnic.
This takes about 45-50 minutes to make and will serve at least 4, with a side. We had it with peas and wilted spinach.
Feta and Dill Pie
Large handful fresh dill
1 tbsp milk
2 tbsp olive oil
375g shortcrust pastry (you can make your own, or buy it)
1. Preheat the oven to about 170 degrees.
2. Crumble the feta into a bowl and add the ricotta, chopped dill, milk and one of the tablespoons of olive oil. Beat the eggs and add most (leave a little to brush the pastry). Combine this mixture well.
3. Brush a medium, shallow pie dish (about 30cm across) with the remaining olive oil.
4. Roll out the pastry until it’s about 5mm thick. Place it as centrally as you can over the pie dish and push gently into the corners, leaving the edges overhanging.
5. Tip the feta mix into the pie dish and even out, then layer the pastry edges over it. There’ll probably be a bit of a gap in the middle but don’t worry about that, it’ll let any air out. Crumple the pastry as evenly as you can and then brush with the remaining egg.
6. Pop in the oven for about 40 minutes until the pastry is golden. You’ll love it!