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New Cheese Pie with Puff Pastry

This is a delicious light cheese pie with a touch of spearmint.   The trick here is to first prepare a  bechamel sauce with the first three ingredients and then you add the next  eight ingredients to the pot to complete the filling.

Ingredients:

  • 2 cups warm milk
  • 2 tablespoons  butter
  • 2 tablespoons flour
  • 2 sheets of puff pastry
  • 500 grams feta
  • 250 grams ricotta  (anthotiri if possible)
  • 200 grams gruyere (kefalotiri if possible)
  • 3 eggs
  •  1/2 Tsp powdered dried mint,
  •  1/4 cup chopped fresh parsley
  • salt and pepper
  • 1 egg yolk
  • sesame seeds

Directions:                              Preheat oven to 175˚C or 350˚F

  1. Mash the  feta and ricotta together.
  2. Beat the 3 eggs in a bowl and season with salt and pepper.
  3. Prepare the bechamel:   warm the milk in the microwave.  In a small pot melt the butter and add the flour. Stir.  Continue stirring as you slowly pour in the warmed milk. When it begins to thicken remove from the heat.
  4.  Add the cheeses to the pot with the bechamel and stir.
  5. Add the eggs, mint and parsley to the pot.  Stir and the filling is ready.
  6. Oil a medium sized pyrex or baking pan.  Place one sheet of puff pasty in it, making sure that the pastry goes over the sides of the pan.
  7. Pour in the filling.
  8. Add the second sheet directly over the filling.  You may need to trim the pastry to fit and fold over the overhanging edges of the first sheet of pastry. 
  9. With a brush spread the egg yolk over the entire surface and then sprinkle it with the sesame seeds.
  10. Bake for 40-45 minutes.
  11. Let cool before cutting into serving pieces.

 

Note:   Any leftovers can be cut into serving pieces and frozen.