Savory > Pies > Cheese Pies

Etrog and Feta Cheese Pie Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 etrog, peeled and thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Place the pre-made pie crust into a 9-inch pie dish.

3. Layer the thinly sliced etrog on the bottom of the pie crust.

4. In a mixing bowl, combine the crumbled feta cheese, chopped fresh parsley, and chopped fresh dill.

5. Pour the feta cheese mixture over the etrog slices.

6. In another mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.

7. Pour the egg mixture over the feta cheese mixture.

8. Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.

9. Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 290
Total fat: 22g
Saturated fat: 11g
Cholesterol: 141mg
Sodium: 478mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugar: 1g
Protein: 9g

Substitutions for ingredients:
- If etrog is not available, you can substitute with thinly sliced lemons or oranges.
- If you don't have feta cheese, you can use goat cheese or ricotta cheese instead.
- You can substitute fresh parsley and dill with other fresh herbs like basil or thyme.

Variations:
- Add sliced onions or garlic to the filling for extra flavor.
- Use a different type of cheese like cheddar or gouda for a different taste.
- Add cooked bacon or sausage for a meatier pie.

Tips and tricks:
- Make sure to slice the etrog thinly to ensure even cooking.
- If the crust is browning too quickly, cover the edges with foil.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.

Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs.

Garnishes:
Fresh parsley or dill sprigs

Pairings:
Serve the pie with a side salad or roasted vegetables.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon

Troubleshooting advice:
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
- If the crust is not browning, brush it with an egg wash before baking.

Food safety advice:
- Make sure to wash the etrog thoroughly before slicing.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Etrog is a citrus fruit traditionally used in Jewish rituals during the holiday of Sukkot. It is believed to have originated in India and was brought to the Mediterranean region by traders.

Flavor profiles:
The etrog adds a slightly bitter and tangy flavor to the pie, while the feta cheese adds a salty and creamy taste.

Serving suggestions:
Serve the pie as a main dish for lunch or dinner.

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Region: Greek

Taste: Savory, Tangy, Salty, Cheesy, Herbal