Monday, September 29, 2008

Greek Batter Pie aka Savoury Feta Cheese Cake

While on her honeymoon in Greece recently, a very dear friend got me a Greek recipe calander…and this recipe is from the calander..the name is somewhat ambigious..”Greek Batter Pie”..i wasn’t sure what to expect really…
I made some modifications and loved how it turned out…it’s quite a memorable dish really and I can see myself making it at least a couple more times.….

PS: is it just now or does Danish feta taste like salted egg yolks to anyone else?? In a good way of course..
ahhh...i get it now....if i had used the full cup of oil, perhaps the cake would have turned out more like the batter ala fish and chips????

Greek Batter Pie aka Savoury Feta Cheese Cake
Serves 8

350g self raising flour
a pinch of salt
1 cup skim milk, warmed
3 eggs beaten
½ cup olive oil (originally 1 cup)
250 g feta cheese (I used creamy Danish feta)
120 low fat plain yoghurt

preheat the oven to 300 degrees.
Sift the flour twice into a mixing bowl.
Make a well in the middle, add salt and gradually stir in the milk, eggs and olive oil. Crumble the feta by hand and reserve a handful for garnish.
Finally stir in the yoghurt.
The mixture should be similar to a cake batter, add more milk or flour to adjust if necessary.
Line a 8 inch square pan with baking paper. Grease with olive oil spray.
Pour batter into pan and top with reserved feta cheese.
Bake at the bottom of the oven for 15 minutes and then lower to 180 degrees and then bake a further 30- 40 minutes until golden. Serve hot.

Nutritional analysis:
1776kJ, 14 g protein per serve