Feta Cheese Pie
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.
Author: Leslie Cerier
Serves: 4-6
Ingredients
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
Instructions
- Combine the teff flour, ½ cup ghee, water, and sea salt in a medium size bowl and stir until well combined.
- 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.
- Poke a few holes in the bottom with a fork. Bake for 10 minutes, until it loses it shine.
- While the pie crust is baking, make the filling. Melt the ghee in a large saucepan over medium heat.
- Add the onions, salt and pepper and sauté for 3-5 minutes until onions softens.
- Stir in the broccoli stems and sauté for 3 minutes until they turn bright green.
- Stir in the broccoli florets and sauté for 3 minutes until they turn bright green.
- Turn off the heat. Stir in basil, oregano and thyme.
- Pour the broccoli and onion mixture into the baked pie crust.
- Top with feta and eggs. Bake for 50-60 minutes, or until the eggs are set.
- Let the pie cool for about 15-20 minutes before slicing.
