Cheese pie

Ingredients

• 200 g Feta cheese, crumbled
• 160 g Puff pastry
• 130 g Ricotta cheese
• 120 ml Milk
• 2 pcs Eggs, whisked
• 1 tbsp Butter, unsalted
• 1 tbsp All purpose flour
• 1 pinch Salt, fresh ground
• 1 pinch Nutmeg, ground

Method

1. Prepare the bechamel sauce: in a sauce pan, melt the butter and add the flour.
2. With a whisk, whisk in the flour.
3. Keep whisking for about 2 to 3 minutes.
4. Add the milk, nutmeg, and salt then whisk everything together.
5. Cook for another 5 minutes then whisk as necessary to prevent lumps from forming.
6. Prepare the pie: after you make the bechamel sauce, add the ricotta and the crumbled feta cheese then stir in well.
7. Let cool.
8. Preheat oven to 180°C.
9. Whisk the eggs and reserve 2 tablespoons for later.
10. Add the remaining eggs, gradually, into the cheese mixture, stirring well after each addition.
11. On a floured surface roll out the puff pastry.
12. Place the first sheet onto an unfloured and ungreased 18cmx26cm baking pan.
13. The pastry should come up the sides of the pan.
14. Add the cheese mixture and then roll out the second piece of pastry then place it on top of the cheese, tucking in the sides nicely.
15. Brush with the reserved egg then poke a few holes with a fork or a knife.
16. Bake for 45 minutes and serve while still slightly warm.