This is our Saturday dinner. We’d had burritos for lunch and thought a lighter dinner would do. Well, I do not know how light it turned in the end. I wanted to make a savory vegetarian pie with what I had in the fridge ,and not with any fancy foreign vegetables. The only foreign ingredient was feta cheese or ‘feta-like’ cheese.
First you need a pie crust. Make your own or get one in the store. My pie crust recipe is here: 100 g butter, 2.5 dl flour, 2 tbsp cold water. Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.
Pin out the crust and place in a greased pie form and start making the filling. Turn the oven to 180 C.
Filling: one carrot, one onion, 1 one-clove garlic, one leaf of kale, some leaves of oregano, 2 dl shredded cabbage, 1.5 dl chopped swede (turnip), butter, salt and pepper; and 2 dl milk, 2 eggs and 100 g feta cheese.
Sauté all the vegetables in butter for 10 minutes, and pour them into the pie form. Crumble the cheese on top. Beat the milk and eggs, and pour over the pie. Bake for 20 – 30 minutes until golden brown.
Enjoy with salad.