Sometimes I get bored with the same-old same-old, and depending on my mood and what I can find in my fridge, I try to come up with something different.
Today I’m cooking for my nephew Zeyad and his girl friend visiting for a couple of weeks.
I’m making oriental chicken cubes (already posted), rice w/vermicelli & pine nuts (already posted), a greek salad, and a cheese pie. At least some form of a cheese pie.
Sundried tomatoes have been on my mind for a while; yesterday I finally remembered to get some. I also got some really big and plump Kalamata olives. So… that’s what I’ll put in my pie today.
250 grs crumbled feta
100 grs grated emmental (to cut the sharpness of the feta a bit)
85 grs sundried tomatoes chopped small
85 grs black olives sliced
1 pkt filo pastry (450grs)
1 stick butter melted
divide your filo into 2 equal parts: ½ for the bottom and ½ for the top
brush your pan with butter (as well as the sides)
then start layering your filo on it one at a time, brushing with butter in between each sheet
Note: Your sheets are never going be the exact same size as your pan which is fine. Because you want them to overlap on the sides so that later you can fold them over, in order to keep the filling in and prevent it from oozing out the sides of the pan. As I lay each sheet of pastry into the pan, I try to have it fit nicely into 2 sides of the pan and the remaining I drape over the other 2 sides, making sure I covered all 4 sides as I go along. I don’t know how to explain it in words better than that, so you’ll just have to look at the pictures to understand what I mean.
when you’ve used your first half, spread the crumbled feta, the emmmental, the sun-dried tomatoes, and the olives over the whole surface
now start covering with the 2ndhalf of the filo, one at a time, brushing with butter between each layer and ending with brushed butter on top as well
cut your filo into squares before baking. Use a sharp knife and go with an up & down motion (cutting all the way to the bottom). Make sure you hold lightly with the fingers of your other hand to ensure that the sheets remain in place while cutting
bake in a 180centigrade pre heated oven till the pastry puffs up and is golden brown on top (about 30mns)