Greek style pie with minced meat, feta and olives

First blind bake the crust. This is baking the pie crust slightly before adding the fillings and finishing the baking process.

Line the inside of a spring form with puff pastry, cover the bottom with parchment paper and fill with pie weights, dried beans or in my case, coins.

This will create weight in the dish, helping the pie crust to keep it’s shape while baking and prevent large bubbles in the crust.

Bake for 10 mins at 180°C, remove the weights and then another 10 mins.

In the meantime mix 250 g minced lambs meat, 250g minced Livar meat with 3 torn slices of white bread, 2 tins of ratatouille, 200 g cubed feta cheese, 100 g olives, 3 tsp thyme and pepper&salt.

Cover the bottom lightly with breadcrumbs and fill the quiche with this mix and cover with strips of puff pastry on top of the pie filling, layered over and under one another to create a basket weave appearance. 

Brush with egg yolk and stick in the oven for 50 mins

Cut the leftover pastry in small triangles, cover with grated cheese and bake in the hot oven fot about 12 min.

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