Greek Masterchef winner @stavrosvarthalitis has created this open pie recipe for you that combines the freshness of tomatoes with the rich, nutty undertones of DODONI yellow cheese and the creamy, tanginess of DODONI Feta.
We highly recommend it as a quick and easy appetiser, though it’s perfect as a satisfying main course, too.
We highly recommend it as a quick and easy appetiser, though it’s perfect as a satisfying main course, too.
Ingredients
Ingredients for basil pesto
- 50 ml olive oil
- 50 gr fresh basil
- ½ tsp dried oregano
- 1 clove garlic
- 50 gr hazelnuts
- 50 gr yellow cheese, grated
- Freshly grated pepper
Ingredients for pie
- 1 sheet puff pastry
- 1 egg
- 100 gr DODONI Feta PDO
- 2-3 medium-sized tomatoes
- 10 multi-coloured cherry tomatoes
- 80 gr yellow cheese, grated
- Salt and freshly grated pepper
Process
Process for basil pesto
Add all the ingredients for the pesto in a mortar and pestle and, using the pestle, vigorously mash for about 4 minutes into a well combined paste. (Can also be done using a blender).
Process for summer pie
- Preheat oven to 190ο C on convection setting.
- Place the puff pastry sheet in 26×36 non-stick baking pan. If the pan does not have a non-stick surface, grease with a little olive oil.
- Crimp the edges of the puff pastry by slightly turning them inwards around the pan.
- Beat the egg well and brush the entire surface of the pastry.
- Using a fork pierce the entire surface of the pastry and then sprinkle with the grated yellow cheese.
- Bake in the oven for 15′-20′ until the pastry rises and the egg is cooked, maintaining the crispness of the pie.
- At the same time, cut cherry tomatoes in half and tomatoes into thin slices, place them in a pan, add salt and pepper and let sit in order to release some of their juices.
- Once the puff pastry is half-cooked, add the cherry tomatoes, the sliced tomatoes, half of the pesto mix and top with crumbled feta.
- Continue to bake for an additional 15′ or until the vegetables are golden brown and the feta starts to melt.
- Top with remaining pesto, cut into pieces and enjoy!
