Penny is my
sister and this is her cheese pie. Of course she makes her own pastry. Truly,
it takes less time that waiting for the ready made to defrost.
The fact
that my sister is on diet all the time, won’t stop her from making cheese sauce
and adding it to the pie which she later gives to unsuspecting relatives.
But because
the pie is so delicious, I allow myself one piece for breakfast, from time to
time. Then I watch buttons break loose.
For the
pastry
- 5 cups all
purpose flour
- ½ cup water
- ½ cup olive
oil
- A bit of
salt
For the
filling
- 300 gr. Feta cheese, crumbled
- 200 gr. Gruyere cheese, grated
- 2 eggs
- Pepper
- Dill
- 2 cups
cheese sauce
- 2 tbsps quality butter
- 2 heaped
tbsps flour
- ½ lt milk
- 2 eggs
- 200 gr. grated gruyere cheese
To coat the
pie
- Some milk
- a beaten egg
Meanwhile
prepare cheese sauce (see below).
Mix all the
filling ingredients in a bowl (don’t forget the cheese sauce!).
Roll the
pastry in two sheets. Roll one pastry sheet in a well oiled baking tin. Pour
the filling on pastry. Cover with the other pastry sheet.
In a small
bowl beat some milk and an egg together. Coat the pie with this and bake in a
preheated oven until golden at 180 C/350 F/Gas Mark 4. This usually takes 50-60
minutes.
Melt butter in a pan.
Add flour, stirring all the
time with wooden spoon. Pour the milk (must be lukewarm) and cheese and keep
stirring constantly over low heat, until
thickened and smooth. The sauce is ready. Before you add it to the pie,
sprinkle with grated cheese to make it crunchier.