In today’s vintage recipe recap– Feta Cheese Pie
This is another recipe I found at my grandma’s house, the date on the recipe card 1973. I was impressed with this feta cheese pie recipe, very simple, yet a total crowd pleaser! Simply blend and bake, it’s really that easy.
I am attempting to cook as many vintage recipes from my grandma’s collection this year as possible, hopefully up to 3 each week, so stay tuned! It’s going to be a whole series. Actually, just a couple of days ago I made ham and bananas hollandaise…I will post a full update on how that went very soon!
Please let me know if you have tried any of these vintage recipes and why, I would love to hear all of your taste testing stories!
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History of Feta Cheese Pie –
This type of Greek traditional food, the pie, holds a special place in Mediterranean cuisine, as it is among the oldest, simplest, and most delicious dishes you will find in the country.
It wouldn’t be an exaggeration to say that there’s no way to count precisely how many different kinds of Greek pies exist.
Regardless, Greek pies share some basic common characteristics:
They are made of the simplest possible ingredients and they can feed a lot of people. Like, a lot! My big fat Greek wedding is shockingly accurate!
Keep it Simple…
This is why pies were able to keep much of the Greek population going during tough years like World War II, and every other time the country had to face harsh conditions.
Almost every Greek household, even back to ancient Greece, had flour, a little bit of olive oil, some milk or cheese, and herbs.
These basic ingredients can make one of the most delicious Greek pies you will ever taste: the much-loved ”tiropita.”
Tiropita, which literally means cheese pie, could be described as the most basic form of pie, from which all other variations would emerge.
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Feta Cheese Pie
Equipment
- 1 blender
- 1 pie dish
Ingredients
- 1 9-inch unbaked, pie shell
- ¾ lb feta cheese, cut into small pieces
- 1 cup light cream
- 3 eggs
- ½ tsp dried thyme
- 1 tsp cornstarch
- dash black pepper
- 1 clove garlic, crushed
- 9 large black or green pitted olives, sliced
Instructions
- preheat oven to 425°F. prick pie dough with fork. place in freezer 10 minutes.
- bake pie shell 10 minutes; cool.
- in a blender add cheese, cream, eggs blend until smooth.
- add thyme, cornstarch, pepper and garlic; blend. pour into pie shell.
- bake pie 10 minutes. remove and arrange olive slices on top. bake 25 minutes longer.
- serve warm.
