Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 cup tyrozouli cheese, crumbled
- 1/2 cup feta cheese, crumbled
- 3 eggs
- 1/2 cup milk
- 1/4 tsp black pepper
Special equipment needed:
- 9-inch pie dish
- rolling pin
- mixing bowl
- whisk
- pastry cutter or fork
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, cornmeal, and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, stirring until the dough comes together. Form the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. In another mixing bowl, whisk together the eggs, milk, black pepper, tyrozouli cheese, and feta cheese.
5. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the egg and cheese mixture into the pie crust.
7. Bake the pie for 35-40 minutes or until the filling is set and the crust is golden brown.
8. Let the pie cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe makes one 9-inch pie, serving 6-8 people.
Nutritional information:
- Calories per serving: 325
- Total fat: 21g
- Saturated fat: 12g
- Cholesterol: 145mg
- Sodium: 490mg
- Total carbohydrates: 23g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 10g
Substitutions for ingredients:
- Instead of tyrozouli cheese, you can use any crumbly cheese such as ricotta salata or goat cheese.
- Instead of feta cheese, you can use any salty cheese such as pecorino romano or parmesan.
Variations:
- Add chopped fresh herbs such as parsley or dill to the egg and cheese mixture.
- Add cooked and crumbled bacon or sausage to the egg and cheese mixture.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- Let the pie cool for 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 leftover 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 sprinkle of fresh herbs on top.
Garnishes:
- Sprinkle fresh herbs such as parsley or dill on top of the pie.
Pairings:
- Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted asparagus with lemon and parmesan
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure the pie is cooked to an internal temperature of 160°F to ensure the eggs are fully cooked.
Food history:
- Tyrozouli cheese is a traditional Greek cheese made from sheep's milk.
Flavor profiles:
- The pie has a savory and slightly tangy flavor from the cheese.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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Region: Greek