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Greek Cheese Pie

ashlyn's picture
  Unbaked pie shell 1
  Feta cheese 3⁄4 Pound
  Light cream 1 Cup (16 tbs)
  Eggs 3
  Dried thyme leaves 1⁄2 Teaspoon
  Cornstarch 1 Teaspoon
  Pepper 1 Dash
  Garlic cloves 1 Small
  Pitted olives 9 Large
  Pitted green olives 7 Large
  Pimiento 1

Preheat oven to 425F.
Prick crust well with fork; place in freezer 10 minutes.
Bake pie shell 10 minutes; cool.
Blend cheese in electric blender with cream and eggs until smooth.
Add thyme, cornstarch, and pepper; blend.
Stir in garlic.
Turn into pie shell.
Bake pie 10 minutes.
Arrange olives over top; bake 25 minutes longer, or until filling is set.
Deco- rate with pimiento strips.
Serve warm.
Makes 8 servings.
Note: This pie may be made early in the day and
reheated for serving.

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