Although this cheese pie uses few ingredients and is very easy to make, it is exceptionally tasty and a wonderful snack. If you add a nice salad, you can serve it as a light lunch or dinner! You can either make the dough yourself, or use any other dough you wish – philo dough, puff pastry.
Ingredients for the dough: 1 cup margarine 1 sachet dry yeast 1 cup lukewarm milk (or water) 1 cup white wine ½ teaspoon salt ½ teaspoon sugar 2 tablespoonfuls vinegar 1 egg lightly beaten (or you can omit it) About 500 gr. all purpose flour (it depends on the flour)
Ingredients for the filling
3 tablespoonfuls butter or margarine
3 tablespoonfuls flour
400 gr feta cheese crumbled
About 300 – 400 ml milk
2 eggs lightly beaten
A little salt – pepper
First prepare the dough. Put the flour in a basin together with the margarine which must be cold. Rub the margarine in the flour, until it resembles coarse crumbs. Refrigerate the flour with the butter for about half an hour. At the end of that time, add the yeast, the salt and the sugar and mix everything well. Add the lightly beaten egg, the milk (or just water) the wine and the vinegar. Knead the pastry until you have a firm and elastic dough. If it is sticky, add a little flour at a time, until you get the right consistency. Leave the dough covered in a warm place while you prepare the filling.
Put the margarine in a pot on low fire and when it melts, add the flour and mix well. Add the milk slowly while stirring so that there are no lumps. Let the béchamel sauce cool a little. Add the feta cheese. Beat the eggs and add them too and stir very well. Keep a little egg to brush on the top of the dough.
Taste the mixture and add some salt if required and pepper. Let it cool before pouring it in the baking pan.
Butter or oil a medium shallow baking pan. Take a piece of the dough and roll it out so that it fits your pan and overhangs a bit. The filling should be quite cool. Pour it in the pan, on top of the dough. Roll out another piece of the dough and cover the filling. Press the rolling pin on the rim of the pan so that you can cut off the excess dough. Roll the two edges of the dough inwards. Cut some slits on the surface of the dough so that the steam can escape.
Add a tablespoonful of water in the egg that you have kept and brush the top of the pie.
Bake in a preheated oven at 180oC for about 45 minutes, or until the top is nicely browned.