Greek Cheese Pie
|Unbaked pie shell||1|
|Feta cheese||3⁄4 Pound|
|Light cream||1 Cup (16 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Garlic cloves||1 Small|
|Pitted olives||9 Large|
|Pitted green olives||7 Large|
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.
Makes 8 servings.
Note: This pie may be made early in the day and
reheated for serving.