Feta Cheese Pie
Serves: 4-6
This is a delicious elegant dish. At its heart are sautéed broccoli and onions with Mediterranean herbs. Baked slowly with eggs and feta for a perfect main course. Delightful served hot for dinner as well as cold for a picnic lunch.
Pie crust
  • 2 cups Maskal Teff® ivory flour
  • ½ cup + 1 tablespoon organic ghee
  • ½ cup water
  • ½ teaspoon sea salt
Feta Cheese Pie Filling
  • 1 tablespoon organic ghee
  • 1 cup organic onions, coarsely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground organic black pepper
  • 2 cups organic broccoli stems, sliced ¼ inch thick
  • 4 cups organic broccoli florets, coarsely chopped
  • ½ cup fresh organic basil leaves, chopped
  • 2 tablespoons fresh organic oregano, chopped
  • 1 tablespoon fresh organic thyme, chopped
  • 12 ounces goat, sheep or cow feta
  • 5 organic eggs, whisked, preferably organic grass raised
  1. Combine the teff flour, ½ cup ghee, water, and sea salt in a medium size bowl and stir until well combined.
  2. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and sides of the pan.
  3. Poke a few holes in the bottom with a fork. Bake for 10 minutes, until it loses it shine.
  4. While the pie crust is baking, make the filling. Melt the ghee in a large saucepan over medium heat.
  5. Add the onions, salt and pepper and sauté for 3-5 minutes until onions softens.
  6. Stir in the broccoli stems and sauté for 3 minutes until they turn bright green.
  7. Stir in the broccoli florets and sauté for 3 minutes until they turn bright green.
  8. Turn off the heat. Stir in basil, oregano and thyme.
  9. Pour the broccoli and onion mixture into the baked pie crust.
  10. Top with feta and eggs. Bake for 50-60 minutes, or until the eggs are set.
  11. Let the pie cool for about 15-20 minutes before slicing.
Recipe by The Teff Company at https://teffco.com/?p=4127