Apologies
for taking a while to put this up.
A
couple of weeks ago you may recall that we went to a friend’s sea side cottage
for what was originally planned to be a drink that turned into lunch and then
dinner!
One
of our friends, in the spirit of all things super simple, knocked up an
extremely tasty and super fast cheese pie.
Sea
side cottages are lovely and generally have the best views, on Crete they are
generally the original family homes once belonging to grandparents of parents and
passed down from one generation to the next. They tend to be tiny and the
kitchens in the older houses make the galley on a submarine look like the
kitchen in a palace. Big enough for one person to operate, much like the galley
on a submarine. The cheese pie was concocted on the balcony, which was a good
thing as we got the chance to see how it was done.
You
will need the following:
1
Packet of ready rolled filo
pastry.
2
Large eggs.
1
Block of feta cheese.
150
g tub of crème fraiche or cream.
2 Different grated cheeses, we used
local sheep’s cheese but you can use anything. You will need about 200g of
each.
Olive oil for greasing.
Take
a deep baking tray and grease with the olive oil. Line the baking tray with one
sheet of pastry.
Break
the block of feta cheese up with your hands and mix with the other two cheeses
and then sprinkle all the cheese over the pastry.
Lightly
beat the two eggs and add the crème fraiche / cream then pour 2/3 of the
mixture over the cheese.
Cover
the cheese with the second sheet of pastry and press the edges over to seal.
Puncture
the top layer of pastry with a fork and then pour the remaining crème fraiche /
cream and egg mixture over the top.
Place
the pie in an oven set at 200ºC for 25 minutes or until the pastry has risen
and cooked.
Take
the pie out and leave it to rest for about 5 minutes to let the pastry settle
down.
Cut,
serve and enjoy!
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